If you love sweet pork, Cafe Rio, or Costa Vita Pork, you’ll love this recipe. It has all the flavors and sweetness you love without Dr. Pepper.
This recipe is one of the easiest. It’s made in a crock pot/slow cooker and has simple ingredients you probably already have on hand. It has the sweetness you love without using soda as the base ingredient. You simply add the ingredients, blend it up, and the pork roast and let it do its thang!
Looking for some other great slow cooker recipes?
Slow Cooker Cilantro Lime Chicken
Tips for making Shredded Sweet Pork:
- I like to blend the salsa and spices so my kids don’t see any “chunks”
- If you lift the lid during the last hour of cooking, the liquid inside evaporates a little and makes the flavoring a little stronger.
- I like to cook my pork on the deck outside so I don’t have to smell it all day. Then my house only smells like cooked meat at dinnertime instead of all day.
- If there’s too much liquid after you have shredded the pork, you can boil it in a saucepan and evaporate some of the liquid and then pour it back onto the pork.
- This shredded pork freezes great. It’s one of my favorite freezer meals. A covered container works great. Just be sure to add a little of the liquid so the meat doesn’t dry out.
If you love Cafe Rio or Costa Vita Pork, you'll love this recipe. It has all the flavors and sweetness you love without the Dr. Pepper.
- 4-6 pounds Pork Roast (I like to use Pork tenderloin but about anything will do)
- 1 Cup Salsa
- 1 Cup Brown Sugar
- 1 4oz can Green Chillies
- 3 Tablespoons Garlic, Minced
- 1 Tablespoons Onion Powder
- 1 teaspoon salt
- 2 teaspoons Cumin
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In a blender, add the salsa, brown sugar, green chilies, and spices. Blend until smooth.
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In a slow cooker, add the pork. Pour the salsa mixture onto the pork and set to high for 5 hours or low for 10 hours. You will know when the pork is done when it shreds easily with two forks. (Some slow cookers run really warm and some cooler, It's best to give yourself ample time to make sure the roast is cooked thoroughly. You can always keep it warm if needed)
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When the pork is done cooking, lift it out of the slow cooker with a couple of forks. Scrap off any large chunks of fat and discard. Shred the meat with the forks and add back into the slow cooker with all the juices. Let the shredded pork absorb all the juices. You can take some of the juice out if there is too much but you want a little standing juice to keep the meat moist.
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Use in taco bowls, tacos, burritoes, quesadillas, or enchaladas.
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You can also freeze this pork and use at a later date. It thaws well and tastes great when it's re-heated.
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