Cafe Rio Sweet Pork

(1 vote)
1 Comment
3 minutes
December 20, 2022
Carole Jones
About three weeks ago, my 9 year old approached me about getting a job.  What?!?  I asked her why she wanted a job, knowing beforehand the answer would be so she could buy an endless supply of tiny rubber bands and charms for her magic bracelet loom obsession.  However, she blew me out of the water when she replied, “So I can start saving for college.”  What?!?
So for the past two weeks, my baby girl has been getting up many hours before school starts, bundling up against the Minnesota winter and delivering newspapers.  Our local paper does not have a Sunday paper so she is also learning a whole new level of appreciation for the Sabbath being a day of rest 🙂
 
 
 
To celebrate completing her first week of employment (without a single complaint), I made up a big batch of this Cafe Rio Sweet Pork copycat recipe.  She loves Mexican food as much as her momma and especially when the protein is pork.  Pork is so much more flavorful than chicken or beef!
 
 
For years, my go-to Mexican pork recipe has been Pork Carnitas but this time, I decided to mix it up and go with a sweet pork stuffed in my homemade flour tortillas instead.  The pork was completely delicious!  My Jones-sized recipe makes a crock pot full of meat but don’t worry because it freezes beautifully.
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Cafe Rio Sweet Pork

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5 from 1 review

Ingredients

Scale
  • 56 pounds boneless pork butt
  • 3 C Coke (not diet!)
  • 1/2 C brown sugar
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 C enchilada sauce
  • 1 1/2 C Coke
  • 27 oz cans green chills
  • 2 C brown sugar
  • 12 tsp red pepper flakes
  • 2 tsp salt

Instructions

  1.  In a large container, combine the Coke, brown sugar and pork meat.  Marinade for 4-8 hours in the refrigerator.
  2.  Place pork and half of the marinade in the slow cooker and cook on high for 4-5 hours until it is tender and able to pull apart with two forks.  Remove the meat from the slow cooker, discard the cooking liquid and shred all the meat.
  3.  In a blender or food processor, blend together the enchilada sauce, Coke, green chills, red pepper flakes and brown sugar.  Combine with the shredded meat and cook on low for 2 hours.  Taste the finished meat and add any additional salt needed.  I added about one more teaspoon at the end.
  • Author: Carole

Nutrition

  • Serving Size: 1 taco
  • Calories: 271
  • Sugar: 17g
  • Sodium: 352mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 14g
  • Cholesterol: 1mg
 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Beck & Bulow
2 years ago

Omg! so easy to make and it turned out delicious. We ate it on tacos, added fresh cilantro and salsa, the perfect family dinner.

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