Let Me Tell You About This Sweet Pork That Basically Saved Weeknight Dinners
Alright, can I just start by saying there was a time my slow cooker gathered more dust than the old VHS player in the basement? True story. But once I discovered this Cafe Rio style sweet shredded pork recipe (I copycatted it with questionable accuracy at first), things changed. Not only did my house suddenly smell like I'd actually put effort into dinner, but friends started inviting themselves over for "leftover night"—which, fine by me, but bring your own tortillas next time, Amy!
If you're like me and have experienced the panic of realizing it's five o'clock and all you've prepped is... well, nothing, this recipe is your secret weapon. It’s forgiving. It's easy on a budget. And bizarrely, the more you reheat it, the better it seems to taste—something of a culinary magic trick I wish worked for everything.
Why You’ll Really, Truly Love This (In Case You Needed Convincing)
I make this whenever I need a dinner that guarantees quiet eating from my talkative crew. My family goes crazy for this because the pork basically melts into the tortilla (plus: that sweet tangy thing? It's addictive). Sometimes I wonder if it’s just the novelty of shredding the pork with forks that wins people over—there’s something oddly satisfying about it (I may have gotten a little competitive with my son over who can shred more, not proud of it). Anyway, this dish is a savior when you forgot to plan ahead. Even managed to trick my picky brother-in-law into seconds, which, considering he considers ketchup spicy, is an actual miracle.
Here’s What You’ll Need (Including Some Swaps I Sometimes Make)
- 1 boneless pork shoulder roast (about 4 lbs); you could also use pork butt—it’s just what’s on sale that week tbh
- 1 (12 oz) can of Coke or Dr Pepper; I’ve even tried root beer once (not bad but a little odd!)
- Salt and pepper (a generous sprinkle—no need to be shy)
- 2 cups brown sugar (but honestly, I’ve done 1 ½ cups when I ran out, still works)
- ½ cup red taco sauce (Old El Paso is what my grandma swore by, but anything labeled “taco sauce” is fine)
- 1 (10 oz) can green enchilada sauce; the mild one, unless you like a kick
- 2 cloves garlic, minced (who are we kidding, I usually toss in 3 or 4 when I’m feeling it)
- Optional: ½ teaspoon cumin for a mild smoky note or a handful of chopped fresh cilantro at the end
Okay, Let’s Cook This Up (Don’t Stress About Exactness)
- Grab your slow cooker; if it’s hiding behind the waffle iron like mine is, dust it off. Plop your pork shoulder right in. Salt and pepper both sides—I eyeball it, but call it a teaspoon each if you need to measure everything like my uncle does.
- Pour in the can of Coke (or whatever dark soda stood up to your scavenging) right over the meat. Don’t stress—yes, it will look a bit strange, but trust the process!
- Pop the lid on. Set it to low for about 7-8 hours (or high for 4-5 if you’re short on time, though I think the meat is juicier if you go low and slow). I usually go walk the dog or, let’s be honest, scroll recipes on Simply Recipes while it does its thing.
- After a good long while, fish out that pork and put it on a big plate—or honestly, a baking sheet works if that’s closer at hand. But save the cooking liquid! Use two forks to shred it—this part makes my kitchen look like a flock of seagulls went at the roast. Shred until it’s all stringy. Eat a piece (mandatory!).
- Drain off the cooking liquid, but hold back about a cup—you’ll want some moisture. Dump the shredded pork back in the slow cooker.
- In a bowl, whisk together the brown sugar, taco sauce, green enchilada sauce, reserved cup of cooking liquid, and garlic. Pour it over the pork, stir to coat, and let it hang out on warm for another 20-30 minutes so all the flavors mingle happily. This is usually when my family starts circling the kitchen (vultures, I tell you!).
Little Things I’ve Learned the Hard Way
- The pork will shred easier if you let it cool for maybe 10 minutes first; if you’re impatient though, just use tongs and curse quietly.
- Don’t go crazy with the sugar at first—add more at the end if it needs some oomph.
- If the sauce looks thin, let the pork sit with the lid off for ten minutes. Thickens up nicely then.
Variations (A Few Successes… and One Flop)
- Once I swapped in chicken thighs (guess what, actually pretty tasty and way faster, but not quite the same richness).
- I tried using apple juice instead of cola one time—wouldn’t recommend, unless you like things very, very sweet. Maybe too much, even for me.
- Adding a diced chipotle pepper in adobo makes it nice and smoky with a little heat—my husband loved that twist.
What You’ll Need (Or, How to Fake It If You Don’t Have It)
- Big slow cooker (6 qt is best, but I’ve jammed it in a 4 qt before—just cuts it close at the top!)
- Forks for shredding (in a pinch, tongs or even your clean hands work, though it’s kinda messy)
- Mixing bowl and spoon for the sauce; last week I couldn’t find my usual whisk and used a chopstick—worked fine enough
Storing Leftovers (If You’re Lucky Enough to Have ‘Em)
Store extra pork in a big container in the fridge with some sauce so it stays juicy. It’ll keep for 3-4 days (though honestly, in my house it never lasts more than a day!). You can also freeze it—just scoop into a Ziplock, squeeze out the air, and freeze flat, which is a trick I picked up from Skinnytaste’s freezer meals guide. Defrost in the fridge overnight or use the microwave’s defrost—either way, it’ll still taste good (might even be better on day two if you ask me).
Burrito Time! (Or however you want to eat it…)
I fill big, warm tortillas with a heap of this pork, cilantro-lime rice, black or pinto beans, and lots of cheese. My mom likes to smother her burritos in green enchilada sauce and a dollop of sour cream (she says, ‘what’s moderation?’). Also great as tacos or even over nachos if you have chips that aren’t just crumbs—really, sky’s the limit.
If I Had to Give You Just One or Two Pro Tips…
- Don’t rush the marinating at the end (I once tried, regretted it because the pork just wasn’t as flavorful—learned my lesson there!)
- If you’re out of brown sugar, a mix of white sugar and a tablespoon of molasses kinda gets you there; did that once in a pinch
- Actually, letting the pork rest before shredding makes cleanup less of a disaster—burned fingers aren’t worth it
Alright, Frequently Asked Questions—Here’s What People Actually Ask Me
- Can I use beef instead of pork? Sure can, though the flavor turns out a bit different, more like barbacoa. Still tasty.
- Does this work with a pressure cooker? Yup, just do 60 minutes on high and natural release. I tried it in my Instant Pot last year when I forgot to start the slow cooker in the morning (oops) and it was delicious, though maybe not quite as tender.
- Is there a way to cut down the sugar? I’ve halved it before—no one yelled at me, so go for it. You can also use a little honey; I haven’t really noticed a difference.
- Can I prep it ahead and reheat? Absolutely! In fact, I think this tastes better the next day, though try and save some for yourself before it disappears!
One last thing, before I forget—I know this isn’t exactly Cafe Rio’s secret recipe (they probably have some magic ingredient and a vault or something) but I’d wager this is close enough to please even the pickiest eaters in your house. Let me know how yours turns out—and if you end up with leftover sauce on your shirt, well, welcome to the club.
Ingredients
- 4 lbs boneless pork shoulder (pork butt), trimmed
- 1 can (12 oz) cola (not diet)
- 1 cup brown sugar, packed
- 1 cup red enchilada sauce
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup water
Instructions
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1Place the trimmed pork shoulder in the slow cooker.
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2In a mixing bowl, combine cola, brown sugar, red enchilada sauce, minced garlic, cumin, salt, black pepper, and water.
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3Pour the mixture over the pork in the slow cooker, ensuring the pork is mostly submerged.
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4Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
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5Remove pork from the slow cooker, shred with two forks, then return shredded pork to the sauce and stir to combine. Serve in burritos with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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