If you’re a fan of Cafe Rio’s sweet pork, now you don’t have to leave your house to enjoy it. With this copycat recipe, you can recreate the delicious flavors of the restaurant’s signature dish in your own kitchen.
It just takes a few minutes of prep, and your slow cooker does all the work. You can serve the pork in tacos, burritos, or on top of a salad for a delicious and satisfying meal that everyone will go crazy for!
5 INGREDIENT CAFE RIO SWEET PORK RECIPE
Back in March of 2009 is when I first shared this recipe for sweet pork. Since then, I’ve tried several recipes that are more complicated or have more ingredients, but we haven’t liked any of them better than this one.
I’ve served it often at church dinners, and last summer I actually made it for a youth group of over 500 people. Everyone raves over it!
Here’s all the ingredients you need:
- Pork – I have used pork roast, pork shoulder, and even boneless pork ribs. All of them work wonderfully!
- Garlic Salt – This enhances the flavor of all the ingredients.
- Black Pepper – I use 1/2 teaspoon, but you can add more if you like.
- Brown Sugar – Adds that wonderful sweet flavor we all love!
- Salsa – If I have homemade bottled salsa on hand, it’s the best. But store bought salsa works well too, just use your favorite brand. You can use mild or spicy, depending on how hot you want it.
HOW TO MAKE CAFE RIO SWEET PORK
- SEASON – Trim any visible fat off the pork. Sprinkle the entire surface with garlic salt and pepper.
- COMBINE – Place the pork in your crock pot. Add the brown sugar, and pour the salsa over the top.
(I had black beans in my crockpot, so for these photos I’m using the slow cooker function on my Instant Pot- didn’t want to confuse anyone!) - SLOW COOK – Cook on LOW for about 7 hours, or on HIGH for about 4 hours. I like to use the low setting, it makes for more tender pork.
- SHRED – Remove the pork to a baking dish. Use two forks to pull apart and shred the meat completely. Skim any fat off of the sauce, and return the shredded pork to the pot. Cook for another 30 minutes, or until hot.
- SERVE – You can use the pork as a filling for burritos or tacos, or to make a sweet pork salad. Make sure you have all the taco fixings!
Topping suggestions:
We like to serve this pork buffet style with freshly cooked flour tortillas, shredded lettuce, pico de gallo, black beans, shredded cheese, cilantro lime rice, guacamole, chips or tortilla strips, and Cafe Rio dressing.
You could also serve corn tortillas, sour cream, salsa, diced tomatoes, green onions, cilantro, lime, or cotija cheese.
I love the Cafe Rio salad, so that is always how I prepare mine. But the rest of my family likes to use the meat in burritos. No matter how you serve it, it is going to be a hit!
Yes, it is a perfect make ahead meal. It will last for up to 5 days in the refrigerator if stored in an airtight container.
It also freezes beautifully. After it cools, transfer it to heavy duty ziplock freezer bags. It will last for 4-5 months in the freezer. You can simply heat it in a saucepan or the microwave.
To make it in an Instapot, you will need to cut your roast into four pieces (or use the boneless ribs). Add the ingredients to your Instant Pot, secure the lid, and set it to MANUAL for 60 minutes. Let it natural release for 10 minutes, then manual release.
Remove and shred the meat, then return it to the pot. Set to saute, and cook for about 5 minutes, or until heated through.
Personally, I think it turns out more tender cooked in a slow cooker, but if you are in a hurry, this method will work.
More Mexican Recipes:
- Chicken Flautas Recipe
- Creamy Chicken Enchiladas
- Doritos Taco Salad Recipe
- Mexican Rice Casserole
- Taco Pasta Recipe
- Chicken Fajita Rice
RECIPE FOR CAFE RIO SWEET PORK
Sweet Pork Recipe
Ingredients
- 4 pounds pork sirloin tip roast or boneless ribs
- ½ tsp garlic salt
- ½ tsp black pepper
- 1 cup brown sugar
- 2 cups salsa
Instructions
- Cut off any visible fat on the pork. Season with salt and pepper and place in a 5-6 quart crock pot. Pour brown sugar and salsa over the top.
- Add the lid, then cook on low for 7 hours, or high for 5.
- Remove pork from the pot and place in a baking dish. (It works better than a cutting board because it catches the juices.) Use two forks to shred apart.
- Skim off the fat from the top of the liquid in the pot. Return shredded meat to the crockpot and cook for another 30-60 minutes, or until heated through.
- Serve with a slotted spoon, with all the fixins for tacos, burritos, or salad.
Notes
- You can use pork tenderloin, boneless pork ribs, or pork sirloin roast. They all work fabulously
- Suggested toppings: flour tortillas, cheese, shredded lettuce, pico or salsa, guacamole, black beans, cilantro lime rice, and cilantro lime ranch dressing.
Nutrition
I haven’t met anyone who doesn’t love this recipe for costa vida sweet pork. It is full of delicious sweet flavor, and people can’t seem to resist it! I hope you’ll give it a try and let me know how you like it.
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Wow this was so delicious! Thank you so much for sharing, I can’t wait to make again.
The pork was so tender and delicious! I’ll definitely add this to my favorite recipes, thank you for sharing this!
I tried it and turned out perfectly! Everyone loved it! Thanks for the recipe!
You are so welcome Toni, glad you loved it!
This one is so much more simple then others I have tried. Thanks so much. And it is free of all the allergies we have! Bonus
Yes, it really is simple! Glad to hear you can still make it with the food allergies you have. 🙂
Happy Anniversary!! Have a wonderful time in Hawaii!!