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Cafe Rio Sweet Pork
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4.97 from 128 votes

Cafe Rio Sweet Pork Copycat Recipe

Unlock the secret to replicating the mouthwatering magic of Cafe Rio's Sweet Pork with this easy tried-and-true copycat recipe!
Prep Time15 minutes
Cook Time10 hours
Marinating Time4 hours
Total Time14 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Cafe Rio Sweet Pork Recipe
Servings: 10
Calories: 395kcal
Author: Erica Walker

Ingredients

  • 2 pounds pork (boneless ribs or pork roast will work great)
  • 3 (12-ounce) cans Coca-Cola (not diet)
  • ¼ cup brown sugar
  • dash garlic salt
  • ¼ cup water
  • 1 can diced green chilies
  • 1 (10-ounce) red enchilada sauce
  • 1 cup brown sugar

Instructions

  • Put the pork in a heavy-duty zip-top plastic bag to marinate. Add about a can and a half of Coke and ¼ cup of brown sugar. Marinate for 4 hours or overnight.
    Boneless pork ribs marinating in a bag
  • Drain the marinade and put pork, ½ can of Coke, water, and garlic salt in a slow cooker on high for about 3-4 hours or on low for 8 hours. (You want the meat to shred easily, but not be too dry.)
    Boneless pork ribs cooking in a crock pot
  • Remove pork from the slow cooker and discard any liquid left in the pot. Shred pork.
    Shredded pork on a cutting board
  • In a food processor or blender, blend ½ a can of Coke, chilies, enchilada sauce, and 1 cup brown sugar. If the mixture looks too thick, add more Coke little by little. Put shredded pork and sauce in a slow cooker and cook on low for 2 hours.
    Shredded Cafe Rio Sweet Pork in a crock pot

Video

Notes

Instant Pot Instructions:
  • Place the pork, 1/2 can of Coke, water, and garlic salt in the Instant Pot.
  • Cook on high pressure for 60 minutes for a pork roast, 40 minutes for pork ribs or pork chops. Natural release for 20 minutes. The pork should shred easily after cooking. If still tough, cook on high pressure for another 10-20 minutes.
  • Discard liquid and shred pork.
  • Combine the remaining 1/2 can of coke, chiles, enchilada sauce and brown sugar.
  • Return pork and add the liquid mixture to the Instant Pot.
  • Cook on the sauté setting and stir frequently until the sauce is thickened.
Storage: 
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
  • Leftovers can also be frozen in freezer Ziplock bags for up to 5 months. 

Nutrition

Calories: 395kcal | Carbohydrates: 40g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 354mg | Potassium: 310mg | Fiber: 1g | Sugar: 38g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg