Copycat Cafe Rio Sweet Pork Recipe

sweet pork cooked and shredded in a slow cooker

5 from 1 vote

This copycat Cafe Rio sweet pork recipe is a little spicy with just the right amount of sweet. It has all the flavors you love and is perfect for burritos, tacos, or salads.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 255kcal

Author: The Carefree Kitchen

Ingredients

4 pounds pork tenderloin
1 28 ounce can red enchilada sauce
1 12 ounce can Dr Pepper
1 cup light brown sugar
1 4-ounce can green chilis
3 tablespoons garlic minced
2 teaspoons cumin
1 teaspoon salt

US Customary - Metric

Instructions

Place the pork in the bottom of a slow cooker, then pour the red enchilada sauce, brown sugar, green chiles, minced garlic, cumin powder, and over the top. Cover and cook on high for 5 hours, or low for 10 hours. You will know when the pork is done when it shreds easily with two forks.
When the pork is done cooking, lift it out of the slow cooker. Scrape off any large chunks of fat and discard and then shred the meat with the forks.
Strain any little bits out of the seasoned broth. Add the broth to a sauce pan on medium heat. Simmer for about 10 minutes, until the broth is thicker and is about half the volum, Add the meat back into the slow cooker. Pour the reduced broth over the shredded pork and stir so the pork can absorb the juices. Add enough sauce back onto the pork so the shredded pork is saucy but there isn't a lot of sauce standing.
Use immediately in taco bowls, tacos, burritos, quesadillas, or enchiladas. Enjoy!

Video

Notes

Storing instructions: cool completely, then store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months.

Reheating: to reheat in the microwave, just place into a microwave-safe container with a little of the cooking liquid and reheat for about 30 seconds at a time on high until warm. Or, reheat in a pot on medium heat over the stove.

Nutrition