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This copycat Cafe Rio Sweet Pork recipe tastes just like the real deal! Juicy, succulent and bursting with sweet flavor, toss this in your slow cooker or Instant Pot and enjoy via burrito, taco, quesadilla, salad or nachos.
Cafe Rio Sweet Pork Recipe
As ridiculous as it is to say, there is an almost cult-like following for Cafe Rio Sweet Pork. And it’s justified.
But before I get ahead of myself, a little background: Cafe Rio is a fast-casual Mexican food restaurant found primarily in the Western United States. And TL:DR; it is dang good. ESPECIALLY the Sweet Pork.
So I, the world’s biggest fan of creating copycat recipes (I have over 125 copycat recipes on my site!), had to make a Cafe Rio Sweet Pork copycat recipe so I can eat it whenever I want. (Which is often).
And let me tell you, this recipe for Cafe Rio Sweet Pork is unbelievable! It is every bit as juicy, succulent and perfectly sweet as the restaurant’s acclaimed version. But instead of paying $$ for a single entree you get a whole batch of the deliciousness. Throw the pork in your slow cooker and you are on your way to an easy dinner that you can customize for the pickiest eater. We have served this in burritos, tacos, quesadillas (my kid’s fave), on a salad or on loaded nachos! I typically like to make this with my other Cafe Rio Copycat Recipes: Cilantro Lime Rice and Tomatillo Lime Ranch to really push it over the edge of delectability.
Ingredients in Sweet Pork Barbacoa
This recipe for Cafe Rio Sweet Pork only requires five ingredients (I know, HUZZAH)!
- Pork roast
- Coke – A single can will do! Don’t try to sub Coke Zero, fully-leaded lends the best results.
- Brown sugar, divided
- Red enchilada sauce – Use your favorite brand!
- Diced green chilis – I used mild green chilis, but if you’d like a little kick you can use Medium or Hot.
How to Make Cafe Rio Sweet Pork
- First, you’ll marinate the pork by placing it in a heavy-duty plastic bag with the can of Coke and 1/4 cup of the brown sugar. Marinate in the fridge for 4 to 12 hours.
- After the marination period, transfer the entire contents of the bag (the pork and liquid) to a slow cooker. Cook on high for 3-4 hours or on low for 8 hours. You want the meat to shred very easily. If it is tough, continue to cook and then check again in 30 minutes.
- When the pork is cooked and shreddable, remove the pork from the slow cooker and discard the liquid. Shred the meat and return to the slow cooker and stir in 3/4 cup brown sugar, the can of enchilada sauce and the diced green chilis.
- Cover and allow to cook for an additional 30 minutes on high.
- Serve in a quesadilla, on nachos, in a burrito or as a salad. Enjoy!
How should I store leftover Cafe Rio Pork?
Place any leftover pork in an airtight container and store in the fridge for up to 4 days.
If you’d like, this recipe also freezes really well. Simply place cooled pork in a labeled zip top bag and freeze for up to 3 months.
Can I make Sweet Pork in the Instant Pot?
Totally! Here’s what you’ll do:
- Place the pork roast and broth into the Instant Pot. Cook on Manual HIGH for 90 minutes, allow for a 30 minutes NPR.
- Remove from pot and shred. Discard the liquid inside of the pot and return the shredded meat to the pot.
- Turn the Instant Pot onto sauté NORMAL. Add in the coke, taco sauce and brown sugar. Simmer until the brown sugar has dissolved.
More Easy Dinner Ideas:
Cafe Rio Sweet Pork
Ingredients
- 3 lb pork roast
- 1 can Coke
- 1 cup brown sugar, divided
- 1 (10 oz) can red enchilada sauce
- 1/2 can diced green chilis
Instructions
- First, you’ll marinate the pork by placing it in a heavy-duty plastic bag with the can of Coke and 1/4 cup of the brown sugar. Marinate in the fridge for 4 to 12 hours.
- After the marination period, transfer the entire contents of the bag (the pork and liquid) to a slow cooker. Cook on high for 3-4 hours or on low for 8 hours. You want the meat to shred very easily. If it is tough, continue to cook and then check again in 30 minutes.
- When the pork is cooked and shreddable, remove the pork from the slow cooker and discard the liquid. Shred the meat and return to the slow cooker and stir in 3/4 cup brown sugar, the can of enchilada sauce and the diced green chilis.
- Cover and allow to cook for an additional 30 minutes on high.
- Serve in a quesadilla, on nachos, in a burrito or as a salad. Enjoy!
- To make in the Instant Pot: Place the pork roast and broth into the Instant Pot. Cook on Manual HIGH for 90 minutes, allow for a 30 minutes NPR. Remove from pot and shred. Discard the liquid inside of the pot and return the shredded meat to the pot.Turn the Instant Pot onto sauté NORMAL. Add in the coke, taco sauce and brown sugar. Simmer until the brown sugar has dissolved.
Sounds delicious! What cut off pork did you use? I’m not sure what pork roast means, exactly. Thank you!
Hi Gina! There are many cuts of a pork roast that will work. Any cut that is a 3 lb boneless pork roast will work. I find mine at my local grocery store.
Your crock pot directions can’t be right, can they? 8 hours on HIGH then 30 minutes on LOW??? Shouldn’t that be the other way around? 8 hours on LOW then 30 minutes on HIGH…
Hi Blaine- to get the pork fall apart tender I find that it takes 8 hours on HIGH, then after mixing together the taco sauce and brown sugar you will return it to the crockpot and cook for an additional 30 minutes on LOW. I have tried cooking the pork roast on LOW but it took 12 hours for it to be tender enough to shred. Make sure the last 30 minutes (after the sugar and taco sauce go in) are on LOW, the sauce tends to burn if it is on HIGH. Hope that makes better sense!
What kind of taco sauce do you use ?
Hi Katherine, the brand of taco sauce I use is La Victoria. ?
How many does this recipe serve approximately?
6-8 servings.
I’ve tried several copycat cafe rio pork recipes and I am always disappointed… BUT this one is by far the BEST and easiest one out there. It tastes just like the real stuff!! Thank you for making my life complete, Karli. You are the instant pot master.
I am SO happy to hear this, Rachel! Thank you, Thank you!!
I moved from Utah to Michigan a few years ago and have really missed Cafe Rio sweet pork… like, a lot. This recipe is the best (and easiest) adaptation I have tried! The pork turned out perfect using my Instant Pot. I did modify the recipe a little, so if you’re wanting to reduce the amount of sugar going into this, you might find my changes helpful. Since I had a 4 cup carton of beef broth I used the last 1/2 cup of it with 1 cup of cola so I wouldn’t waste the broth and had the added bonus of using less soda. I also added the brown sugar to taste and ended up using somewhere between 1/2 and 3/4 cup. It was SO GOOD!!!
I am so happy to hear this, Rachel!! I lived on the East Coast for 3 years and missed Cafe Rio dearly! So I totally get it! I’m so glad I was able to bring a little home to your kitchen. 😉
So excited to try this! Would the cook time or anything change (using the IP) if I doubled the recipe?
Hi Shaylee- feel free to double! Just make sure you double exact ingredients so use two 3 lb roasts, not a 6 lb roast.. does that make sense? Hope you love it!
Do you not brown the outside of the pork first? I mean that saves some time, just wanted to double check!
Hi Tycee- you can do it either way! I usually don’t, because it saves so much time!
I am the person that likes other peoples cooking more than my own. I don’t know if its because I am bitter that dinner time has rolled around again or a confidence thing that always 2nd guesses myself from my many dinner fails.. BUT if you are anything like me,, THIS is the recipe!! It is so spot on that I close my eyes while eating it and pretend I am out to dinner and there are no dishes to be washed. Plus, my kids never groan when they see what’s about to go down, they love it!
Quick question…can you use Diet Coke or Coke Zero in this recipe? I’m trying to watch my calories. 😊
Yes, you can! It may alter flavor slightly, but I’m sure it will still be delicious.