CopyCat Cafe Rio Sweet Pork

Slow Cooked Cafe Rio style sweet and spicy Pork Barbacoa perfect for burritos, tacos, enchiladas, burrito bowls and salads.

Today I'm sharing a recipe that's delicious, easy and made in your slow cooker. This is the time of year that I'm always on the look out for new slow cooker recipes. A couple weeks back, I came across a recipe for this CopyCat version of Cafe Roi's Sweet Pork.

I live in Texas so the only pulled pork I usually cook is barbecue pulled pork. When I saw this recipe, I was super excited because it was more of sweet and spicy pulled pork and not our usual barbecue. 

If you're not familiar with Care Rio it's a Mexican style restaurant chain based out west. I've never actually been to the restaurant, but after tasting this recipe I sure wish I could. This Cafe Rio sweet pulled pork was absolutely delicious!!!! If you like sweet and spicy then this recipe is for you.

The original recipe called for a whole can of Chipotle chilies in adobo sauce. I only used a couple of the chilies (2-3) and it added just enough kick for us. The heat is easily adjustable depending on how many Chipotle chilies are used, so just experiment to find what works best for your family.

This sweet and spicy pulled pork is perfect for burritos, tacos, enchiladas, burrito bowls and salads. My favorite is served in rice bowls with Cilantro Lime Rice, black beans, pico de gallo, avocado slices and Queso fresco cheese. I always make homemade flour tortillas as well. Let's get started on this easy recipe. 

To start heat the olive oil in a large skillet over medium-high heat (you want the pan nice and hot). Sprinkle salt and pepper on both sides of the pork roast.  

Add the pork roast to the hot skillet and sear on both sides before adding to the crock pot. 

Place the seared pork roast and coke in a 6 quart slow cooker, cover and cook on high for 4 hours. Add the remaining ingredients, reduce heat to low and continue cooking for 3 hours. Remove Chipotle chilies and shred meat. 

Add the meat to a serving dish and pour as much of the liquid over the pork.

Serve in burritos, tacos, enchiladas, salads or served as burrito bowls 

Yield: 8

Author: Tina Butler | Mommy's Kitchen

CopyKat Cafe Rio Sweet Pork

Slow Cooked Cafe Rio style sweet and spicy Pork Barbacoa perfect for burritos, tacos, enchiladas, burrito bowls and salads.

Prep time: 30 MinCook time: 7 HourTotal time: 7 H & 30 M

Ingredients

• 1 tablespoon olive oil
• 1 - 3 lb Pork loin roast
• salt and pepper, to taste
• 1 can of regular coke
• 1 (10 oz) mild red enchilada sauce
• 1 (10 oz) mild green enchilada sauce
• 1/2 cup water
• 1  cup granulated sugar
• 1/2 cup brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• 3 Chipotle chilies in adobo sauce (more if you want it really spicy)
• dash of cayenne pepper
• 1 recipe pico de gallo

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. You want the pan nice and hot.
2. Sprinkle salt and pepper on both sides of the pork roast.
3. Add the pork roast to the hot skillet and sear on both sides.
4. Place the seared pork roast and coke in a 6 quart slow cooker. Cover and cook on high for 4 hours.
5. Add the remaining ingredients and reduce the heat to low and continue cooking for 3 hours.
6. Remove Chipotle chilies and shred meat. Add the meat to a serving dish and pour as much of the liquid over the pork.
7. Serve in burritos, tacos, enchiladas, salads or served as burrito bowls with rice, black beans, Pico de gallo, Mexican creama or Queso fresco cheese.

https://www.mommyskitchen.net/2017/11/copycat-cafe-rio-sweet-pork.html

Images and text © Mommy's Kitchen

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Tag @mommyskitchen on instagram and hashtag it #mommyskitchen

Yield: 4

Author: Tina Butler | Mommy's Kitchen

Pico de Gallo

Pico de Gallo, is a fresh “salsa” of chopped tomatoes, onions, chiles, cilantro, and lime juice.

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

• 4 Roma tomatoes, diced
• 1/2 - of a medium onion or one small
• 3 fresh jalapeno peppers, seeded and diced
• cilantro, to taste
• juice of one fresh lime
• sat and pepper, to taste

Instructions

1. Chop jalapenos, tomatoes and onions into a very small pieces (leave seeds in the jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature.
2. Chop up however much cilantro you want to use. Remove and discard the long leafless stems before chopping.
3. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of one lime into the bowl. Add salt to taste and stir until blended.
4. Refrigerate at least one hour before using.

Images and text © Mommy's Kitchen

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