Go Back
Cafe Rio sweet pork rice bowl on a counter, from Shelf Cooking
Print Recipe
5 from 1 vote

Cafe Rio Sweet Pork Recipe and Rice Bowl

This wonderfully delicious copycat recipe is sure to be a family favorite!
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cafe Rio Copycat, Sweet Pork, Sweet Pork Rice Bowl
Servings: 12 servings

Ingredients

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

Instructions

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!

Notes

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.