Cafe Rio Sweet Pork Recipe and Rice Bowl
This wonderfully delicious copycat recipe is sure to be a family favorite!
Prep Time10 minutes mins
Cook Time5 hours hrs
Total Time5 hours hrs 10 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Cafe Rio Copycat, Sweet Pork, Sweet Pork Rice Bowl
Servings: 12 servings
FOR THE PORK
- 3 lbs boneless pork (shoulder, butt or roast)
- 12 oz Coke
- ¼ cup brown sugar
- 10 oz enchilada sauce
- 2 cloves minced garlic
- 4 oz diced green chilies
- ¾ cup brown sugar
RICE BOWL INGREDIENTS
- 2 cups white rice, cooked
- 1 can black beans, cooked and drained
- 1 can corn, cooked
- Diced tomatoes, to taste
- Shredded cheese, to taste
- Sliced avocado, to taste
- Cilantro, to taste
FOR THE PORK
Marinate pork for at least 2 hours (or preferably overnight for an even better flavor) in Coke and ¼ cup brown sugar.
Put pork and marinade liquid into a lined slow cooker and cook on low for 8 hours or high for 4 hours.
Remove meat and shred. Discard the liquid from the slow cooker.
Put meat back in the slow cooker and add enchilada sauce, garlic, green chilies, and ¾ cup brown sugar.
Cook for 30-60 more minutes. Drain some excess liquid off before serving.
TO MAKE THE RICE BOWL
Add rice, pork, beans, corn, tomatoes, cheese, avocado and cilantro to a bowl. Enjoy!
The leftovers are so good! Store in an airtight container in the fridge and eat in 4-5 days.
To freeze, store meal-sized portions in a freezer bag in the freezer. Thaw overnight in the fridge. Reheat in the microwave in 30-second increments until it's warmed to your liking.