Cafe Rio Sweet Pork Recipe

Homemade Cafe Rio sweet pork is made in the slow cooker so that all of the seasonings and ingredients can meld together for full optimum flavor! This recipe is easy AND tastes just like Cafe Rio's sweet pork!

Course Main Course

Cuisine American

Prep Time 35

Cook Time 5

Total Time 5 35

Servings servings

Calories 164kcal

Author Whitney Wright

Equipment

slow cooker

Ingredients

Seasoning

1 tablespoon cumin
1 tablespoon paprika can used smoked or regular paprika, or a mixture of both.
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper

Pork

3-4 lb boneless pork shoulder roast
1 cup coca cola soda
1 cup green salsa

Sauce

2 cups red enchilada sauce
1/2 cup light brown sugar packed
7 oz can diced green chiles can puree the green chiles so they're smooth if you'd like
1 cup green salsa

Instructions

Seasoning

In a small bowl stir all of the seasoning spices together. Measure out 2 T of the seasoning and set aside for later use (we’ll use it after the pork is done cooking).

Pork

Cut the pork into large chunks (about 6 inches) and rub the seasoning over all sides of the meat. (DO NOT use the 2 T of seasoning you reserved for later).
To the bottom of a slow cooker, add the cola and green salsa. Stir to combine. Add the seasoned meat to the slow cooker, cover, and cook on low for 6-7 hours or on high for 4-5 hours. (May take less time or longer depending on how big or small your meat chunks were).
When the pork is finished cooking, transfer the meat to a large cutting board or casserole dish and shred the meat. Discard any fat.
Discard all but ½ cup of the cooking liquid in the slow cooker.

Sauce

Add the shredded pork back into the slow cooker along with the 2 T of reserved seasoning, red enchilada sauce, brown sugar, green chiles and green salsa. Stir together. Cover and cook until heated through, about 20-30 minutes on high. Serve warm!

Notes

Blend the green chilies if you don't want chunks. You can use a small 4 oz can instead as well.

Taste the meat before serving. Sometimes I'll add another 1-2 T brown sugar for something a tad sweeter.

Recipe source: adapted from Mel's Kitchen Cafe

Nutrition