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5 from 1 vote

Sweet Pork

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.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 people
Calories: 426kcal

Ingredients

  • 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

Instructions

  • In a blender, add the salsa, brown sugar, green chilies, and spices. Blend until smooth.
  • 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)
  • 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. 
  • Use in taco bowls, tacos, burritoes, quesadillas, or enchaladas. 
  • You can also freeze this pork and use at a later date.  It thaws well and tastes great when it's re-heated. 

Nutrition

Calories: 426kcal | Carbohydrates: 31g | Protein: 51g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 641mg | Potassium: 1017mg | Sugar: 28g | Vitamin A: 3.2% | Vitamin C: 3.1% | Calcium: 6.2% | Iron: 11.2%