Cafe Rio has amazing recipes and this Cafe Rio sweet pork recipe is a perfect summer recipe. It is a nice change from your traditional salad recipe, and has the best flavor profiles.
Cafe Rio sweet pork recipe from Six Sisters is a recipe that you will enjoy and make again and again. What I love about salads is that you can build them how you like them and leave out what you don’t.
But, I might be biased, but I love to make it into a salad. This Cafe Rio sweet pork salad to make at home is what makes it so good with all those cilantro, black bean, and salsa fixings. Even my kids and spouse love the taste, so that is saying something.
Ingredient Notes
- Pork roast
- Chunky salsa
- Dr. Pepper soda
- Brown sugar
How To Make Cafe Rio Sweet Pork Recipe
- When you are ready to prepare the sweet pork for this Cafe Rio copycat recipe, get out your slow cooker and fill it half of the way with water.
- Then place the pork in the slow cooker and turn it on high and let the meat cook for 4 hour.
- Now, mix together the chucky salsa, Dr. Pepper, and brown sugar unil it is well combined to prepare the sauce for the pork.
- When the pork is done cooking, drain the water from the slow cooker and cut the pork into thirds.
- Once you have the pork cut, pour the Dr. Pepper sauce over top of the pork and turn the slow cooker back on low and let it cook for 4 hours.
- When the pork is done cooking, drain the liquid form the slow cooker (be sure to save a little) and shred the pork using a fork or a hand mixer on low.
- Then add a little bit of the saved liquid back into the pork and mix it together to keep it really moist.
- Now serve it on tacos, burritos, or as a salad!
Storing and Other Tips
Store any leftover sweet pork in an airtight container in the refrigerator for up to 4 days.
The cut of meat is super important to a recipe. Some recipes you will want lean meat, others you will look for a more fatty piece of meat.
Cafe Rio uses a bone-in pork shoulder/butt with nice fat marbling through-out. When you make this with a pork loin or roast, the cut of meat is too lean and won’t be as tender or moist when you shred it.
Plan for Your Favorite Toppings
Grab your favorite salad toppings to make a salad that fits your taste buds.
- Pico de gallo
- Guacamole
- Cilantro
- Lime/ lime juice
- Black beans
- Queso
- Corn salsa
- Chopped lettuce
Freezer Meal Instructions
Add all ingredients to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 8-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow).
Remove roast from slow cooker and shred roast using 2 forks. Follow the rest of the instructions as written.
Serving Suggestions
- Chili’s Copycat Salsa Recipe
- Fully Loaded Guacamole Recipe
- Instant Pot Cilantro Lime Rice Recipe
- Easy Texas Pinto Beans Recipe
Cafe Rio Sweet Pork
Ingredients
- 3 lbs pork roast
- 16 ounces chunky salsa
- 12 ounces Dr. Pepper soda pop
- 1 cup brown sugar
Instructions
- Put pork in crockpot and fill halfway with water.
- Cook 4 hours on high.
- Drain water, cut pork in thirds, mix together sauce and pour on top.
- Cook 4 more hours on low.
- Drain liquid and shred pork.
- Save a little liquid and mix it in with the pork so it is really moist. Serve over salads, in burritos, or tacos!
Notes
Remove roast from slow cooker and shred roast using 2 forks. Follow the rest of the instructions as written.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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We are big Cafe Rio lovers! Have a great day! -The Six Sisters