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Delish Cafe Rio Sweet Pork Recipes

Delish Cafe Rio Sweet Pork Recipes

Fork-tender, sweet-and-savory shredded pork inspired by Cafe Rio. Slow-cooked pork shoulder in cola, brown sugar, enchilada sauce, and green chiles for the perfect filling for salads, tacos, burritos, or bowls.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 lb boneless pork shoulder trim excess fat
  • 3 cups cola not diet
  • 1 cup brown sugar divided
  • 10 oz red enchilada sauce one can
  • 4 oz diced green chiles mild
  • 1 cup chicken broth
  • 1 cup yellow onion diced
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 2 tbsp apple cider vinegar balances sweetness
  • 1 tbsp cornstarch for slurry
  • 2 tbsp water for slurry

Instructions

Preparation Steps

  • Trim excess fat from the pork shoulder and cut into large chunks, about 3 to 4 inches.
  • In a bowl, whisk 1.0 cup cola with 0.5 cup brown sugar. Pour over the pork in a zip-top bag or bowl, cover, and marinate in the refrigerator for at least 2 hours or up to overnight. Drain and discard marinade.
  • Add pork to a slow cooker. Stir in onion, minced garlic, green chiles, enchilada sauce, chicken broth, remaining 2.0 cups cola, remaining 0.5 cup brown sugar, cumin, oregano, salt, pepper, and apple cider vinegar.
  • Cover and cook on Low for 8 hours (or on High for 4 to 5 hours) until the pork is very tender and shreds easily.
  • Transfer pork to a large bowl and shred with two forks. Skim excess fat from the cooking liquid.
  • Whisk cornstarch with water to make a slurry. Stir slurry into the cooking liquid, cover, and cook on High for 10 to 15 minutes until slightly thickened.
  • Return shredded pork to the slow cooker, toss to coat in the sauce, and season to taste with additional salt or vinegar if needed. Serve in tacos, burritos, salads, or bowls.

Notes

For a milder sauce, use mild enchilada sauce and green chiles. For a thicker glaze, reduce the sauce on the stovetop after adding the slurry. Instant Pot: Pressure cook on High for 65 minutes with natural release for 15 minutes. Serve with cilantro-lime rice, black beans, and fresh lime.