Laura's Version of Cafe Rio Sweet Pork


Our family is in love with Cafe Rio’s sweet pork. Doesn’t matter what it’s in, we will eat it. So in order to help feed our addiction and save some money, I have been on the hunt to try to find a recipe that tastes similar. I don’t think I’ll ever get it exactly the same, but I thought, if I could get close, I’d be doing good. So I tried several recipes and nothing was even close. I finally found one from a fellow PYPer on pinchingyourpennies.com that was good. I altered the recipe slightly and came up with a winner. We usually have it on taco, but beware it is messy. You better use a fork if you are going for taco. Burritos would be great for this also. We’ve even put it on nachos.


Laura’s Version of Cafe Rio Sweet Pork

Pork Roast: marinade over night in a can of coke (not diet).

Put it in a crock pot with coke and cook until very tender (about 8 hours on low). Drain off any liquid after cooking.

Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 cup brown sugar

Cook for 30 min to one more hour.

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14 comments on “Laura's Version of Cafe Rio Sweet Pork

  • Just wondering if you use red or green enchilada sauce and what size of can

  • This is soooo good! I made it for a party and it was a huge hit! People are still asking for it!

  • Do you use red or green enchilada sauce??

  • Did you use red or green enchilada sauce and what size. The sauce that is available at our store comes in a really large and regular size can.
    Thanks!

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  • What size can of enchilada sauce do you use?

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  • Sorry, I'm suprised that wasn't pointed out to me sooner. Sorry it's green chilies.

  • in the ingredients you said "1 can diced green" but I think you're missing the last word or two. Diced green peppers?

  • I always just buy whatever is on sale. You can even use boneless ribs or chops too. You can do a roast with or without the bone. I prefer without the bone. That way you don't miss of piece of bone by accident.

  • What type of pork roast is the best to use.

    Also with or without bone?

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