Cafe Rio Sweet Pork Recipe

This Cafe Rio Sweet Pork recipe is a restaurant copycat that is even better homemade (not to mention cheaper)! This succulent slow-cooked pork is perfectly sweet with a touch of spice and is delicious served in tacos, burritos, or a big salad!

This is one of my go-to meals when feeding a crowd or for busy weeks when I want lots of leftovers (that will definitely get eaten!). This meal is low stress since the pork can be made ahead of time and the sides/toppings for the pork can pretty much all be bought at the store!

Cafe Rio Sweet Pork Recipe

If you’ve ever dined at Cafe Rio (or perhaps heard about it), you likely know about their sweet pulled pork. It practically has a cult following — especially in Utah, where Cafe Rio originated. 

The pork is sweet with a nice savoriness and the meat is fall-apart, perfectly tender! That sweet pork paired with their saucy black beans and equally famous cilantro-lime dressing is nothing short of memorable.

My boys will tell anyone their favorite fast-food meal ever is Cafe Rio’s sweet pork salad. And while the prices are competitive, buying pork salads for my family of 5 adds up quickly — especially considering how much more economical this meal is to make at home. Beyond costs, it tastes even better homemade! This recipe is fairly simple to make; it just takes some patience waiting for the meat to get to that perfect level of tenderness.

What Is Sweet Pork Made Of?

• Spices. There is a good amount of spices, but with 7-9-pounds of pork — it needs it! The spices add a wonderful nuanced flavor and depth to the pork so it doesn’t just taste overly sweet from the soda and sugar.
• Dr. Pepper®. We’ve tested this recipe with any number of soft drinks, and Dr. Pepper has remained the favorite every time. Make sure to use real Dr. Pepper–not diet! The sweetener in diet soda is not heat-stable so it will break down as it cooks and won’t sweeten the pork as needed. 
• Light brown sugar. There is a wide range of how sweet (or not sweet) you may like your pork. Add slowly and to personal preference.
• Enchilada sauce. Enchilada sauce can vary greatly in heat from brand to brand. Personally, I love and recommend Old El Paso® mild red and green enchilada sauce (not sponsored). If you aren’t able to find this specific brand, I’d recommend tasting the enchilada sauce first and making sure it isn’t too spicy and that you enjoy the flavor.
• Fire-roasted diced green chiles. These chiles add layers of flavor (from the fire roasting) without any additional work on your end! Grab mild for less heat, medium or hot for more heat!

Cafe Rio Sweet Pork Recipe: Let’s Chat Pork

I’ve tried all kinds of pork and all different weights in my slow cooker. For this recipe, we recommend a 7-9-pound bone-in pork shoulder, butt blade roast. 

A few notes on the pork:

• Choose bone-in: Bone adds flavor and helps the meat pull apart easily after cooking, enhancing juiciness.
• Fat cap: Keep the white fat layer on top of the meat; it renders down during cooking, adding flavor and tenderness. Remove it after cooking.
• Cook on low heat: Avoid cooking on high for succulent results.
• Shredding tips: Use two forks or hands (once cooled) to gently shred the meat; avoid using food processors or mixers to prevent mushiness and retain texture.
• Fatty cut: Expect to remove a significant amount of fat while shredding; allow ample time for this step, as it’s the most time-consuming.

How To Serve Cafe Rio Sweet Pork 

This recipe is delicious as is, but it’s intended to be served in a meal like a salad, burrito, tacos, tostada, nachos, enchiladas, quesadillas, etc.

• Salad: Here’s what comes on a Cafe Rio Sweet Pork Salad: Layer a large cooked/warmed tortilla with lettuce. Top with black beans or pinto beans, cilantro-lime rice, sweet pork, and any of your favorites: pico de gallo, guacamole, tortilla strips, cotija cheese, and loads of Cafe Rio dressing!
• Burrito: Layer a large cooked/warmed tortilla with cilantro-lime rice (or Mexican rice) and sweet pork. Add black or pinto beans and cheddar cheese. Wrap tightly and bake or air fry or brown in a skillet. Finish with your favorite toppings (guac, sour cream, etc.).
• Tacos: Warm/cook some tortillas (flour or corn) and add in some lettuce, rice, beans, and sweet pork. Add your favorite toppings and lots of Cafe Rio dressing (or Cilantro Lime Sauce).

What Goes with Sweet Pork Tacos?

The tacos (or salad) really have it all so there isn’t too much of a need for sides, but if you’re feeding a crowd, we’d recommend a veggie tray, chopped watermelon, or cantaloupe, or some chips and salsa.

Sweet Pork Sauce

The ingredients we use to cook the pork overlap with the sweet pork sauce — score!

Once the meat is pulled out of the slow cooker and shredded, we drain off all of the juices in the slow cooker except for 1 cup. That cup gets added to some extra brown sugar, Dr. Pepper, green chiles, spices leftover from the pork rub, and the leftover enchilada sauce. Blend and you’ve got the sauce for the pork!

More Crockpot Recipes:

• Spaghetti Bolognese with loads of hidden veggies
• Meatball Sliders with ultra-tender meatballs
• Crockpot Roast with potatoes and carrots
• Crockpot BBQ Pulled Pork with the best homemade BBQ sauce
• Chicken Corn Chowder with black beans and Mexican-inspired spices

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5 from 1 vote

Cafe Rio Sweet Pork Recipe

By Chelsea Lords

This Cafe Rio Sweet Pork copycat Crock-Pot recipe is sweet, spicy, and totally delicious.

Prep Time: 25 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 25 minutes minutes

Servings: 12 servings

Equipment

• Crock-Pot 6-quart

Ingredients 

USMetric

 

1x2x3x

Pork Rub

• ▢ 7–8.5 pounds pork shoulder butt roast bone-in, see note 2
• ▢ 2 large yellow onions thinly sliced
• ▢ 2 tablespoons ground chili powder
• ▢ 3 tablespoons paprika
• ▢ 3 tablespoons cumin
• ▢ 1 tablespoon salt
• ▢ 1 tablespoon onion powder
• ▢ 1 tablespoon garlic powder
• ▢ 1-1/2 teaspoon pepper

Crock-Pot

• ▢ 2-1/2 cups Dr. Pepper not diet, divided, see note 3
• ▢ 2 cups light brown sugar lightly packed, divided, see note 4
• ▢ 2 (10-ounce) cans mild red enchilada sauce see note 5
• ▢ 2 (10-ounce) cans green enchilada sauce
• ▢ 2 tablespoons minced garlic
• ▢ 2 (4-ounce) cans fire-roasted diced green chiles

Instructions 

• Mix all the spices together in a small bowl. Remove 1/4 cup of the spices and set aside.
• Remove pork from the packaging and pat dry with paper towels. Place pork on a large plate or platter and rub the remainder of the spices evenly over the meat.
• In a 6-quart Crock-Pot, add 1-1/2 cups Dr. Pepper, 1 cup brown sugar, 1 cup red enchilada sauce, and 2 cups green enchilada sauce. Stir. Layer sliced onions along the bottom and sides of the Crock-Pot. Place spice-rubbed pork in the center with the fat cap up.
• Cover Crock-Pot and cook on low for 7.5–9 hours, or high for 6–7 hours, until pork is tender and shreds easily. Low setting is recommended for best results; avoid overcooking to prevent dryness.
• Add the remaining 1/4 cup spice mix, 1 cup Dr. Pepper, 1 cup brown sugar, all remaining enchilada sauce, both cans of diced chiles, undrained, and 2 tablespoons minced garlic to a blender. Blend thoroughly and refrigerate.
• Once the pork is tender, use tongs to transfer it to a large platter. Discard the bone and shred the meat, removing any fat. Optionally, use a slotted spoon to save the onions in a separate bowl. Remove 1 cup of liquid from the slow cooker and add it to a blender. Discard the remaining contents of the crockpot. Pour the blended mixture back into the crockpot, add the shredded meat and onions if desired, and stir gently.
• Cover and cook on low until warmed through, about 20–30 minutes. Season to taste with salt. Serve and enjoy!

Video

Recipe Notes

Note 1: To make a smaller batch that feeds about 7 people, use a 3–4-pound pork shoulder picnic roast instead, bone-in if you can find one. Halve all the other ingredients. Cook time will be about 1-1/2 hours shorter.

Note 2: Use bone-in, if possible, as it adds great flavor and pulls out easily after cooking. Keep the fat cap—the white layer on top—facing up in the slow cooker. This way, as the pork cooks, the fat will render and enhance the flavor and tenderness. Once cooked, it can be easily discarded.

Note 3: I’ve tested this recipe with Coke and Root Beer, but Dr. Pepper is the favorite. Be sure to use regular Dr. Pepper, not diet, as the sweetener in diet soda isn't heat-stable and won’t sweeten the pork properly while cooking.

Note 4: Add sugar gradually to suit your taste. You can always add more if needed!

Note 5: Enchilada sauce can vary significantly from brand to brand. I personally love and recommend Old El Paso® mild red and green enchilada sauce. If you can't find this brand, be sure to taste the sauce first to ensure it’s not too spicy and that you enjoy the flavor, as it plays a big role in this recipe.

Note 6: You might be surprised by the amount of fat you'll need to remove while shredding the pork—there's quite a bit. Set aside ample time for this. I like to tear the pork into large pieces, let it cool slightly, and then shred it into smaller pieces by hand, discarding the fat as I go. Avoid overworking the pork when shredding. Using a food processor or stand mixer will leave you with mushy and fatty meat.

Storage: For leftovers, microwave individual portions of pork or warm all the leftover pork and sauce in a Crock-Pot on low for 1 hour. To freeze, fully cool the pork, then transfer it to airtight bags or containers, label them, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the slow cooker until warmed through.

 

Nutrition

Serving: 1serving | Calories: 474kcal | Carbohydrates: 35.6g | Protein: 51.4g | Fat: 13g | Cholesterol: 151.7mg | Sodium: 503.9mg | Fiber: 1.5g | Sugar: 32.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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