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Make our Cafe Rio Sweet Pork Recipe at home tonight for your family. With our Secret Restaurant Recipe your Sweet Pork will taste just like Cafe Rio’s.
Photo by LexnGer
Cafe Rio Sweet Pork Barbacoa
Where were you in 1997?
In 1997 in a small little town in Southern Utah, called St. George, Steve and Patricia Stanley were working their tail feathers off, and BAM! The world hasn’t been the same since.
The first Cafe Rio was born.
The Stanley’s used inspired recipes and the traditional cooking methods of Northern Mexico’s Rio Grande, Southern Texas, and New Mexico, which loosely translates to, Muy Delicousio, and soon opened six Cafe Rio locations in Utah!
In 2004, Bob Nilsen, and his team conceived a plan to purchase the six original restaurants that the Stanleys had so lovingly created and soon pushed them outside of Utah to Arizona, California, Montana, Wyoming, Nevada, Colorado, Idaho, Maryland and Virginia. Now those six Original Rio’s have multiplied into 57 locations, in ten states — and counting.
Cafe Rio is known for their exceptional fresh taste and fresh ingredients. The staff squeezes an average of 1,000 limes a day, hand scoops more avocados than you can shake a stick at, grates enough cheese to make the Pied Piper lose control of his mice and hand rolls hundreds of tortillas every day. Yep, all fresh and made daily. There aren’t any microwaves or freezers in any of their locations. Nothing is premade.
If you’ve tried Cafe Rio’s Mexican Grill Sweet Pork Barbacoa, then you already know that you love it. If not, try it now at home. You are in for a very special treat.
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Cafe Rio Sweet Pork Barbacoa Recipe
Make our Cafe Rio Sweet Pork Recipe at home tonight for your family. With our Secret Restaurant Recipe your Sweet Pork will taste just like Cafe Rio’s.
Prep Time30 minutes mins
Active Time10 hours hrs
Marinating Time8 hours hrs
Total Time18 hours hrs 30 minutes mins
Course: Kid Favorite, Main Course, Party Recipe
Keyword: Cafe Rio
Ingredients
- 2 pounds Boneless Rib Meat Pork
- 3 cans Coca Cola NOT Diet
- 1/4 cup Brown Sugar
- 1/2 teaspoon Garlic Salt
- 1/4 cup Water
- 1 can diced Green Chilies
- 3/4 of a 10-ounce can Red Enchilada Sauce
- 1 cup Brown Sugar
Instructions
Marinate Pork
Place pork in a heavy duty Ziploc bag.
In a small bowl, mix about a can and a half of co*ke and about 1/4 cup of the brown sugar.
Pour mixture into bag. Seal.
Marinade for a few hours or overnight, shaking once or twice during the marinating.
Cook the Pork
Drain marinade.
Put pork, 1/2 can of co*ke, water and garlic salt in slow cooker.
Set to high and cook for about 3 - 4 hours, or until pork shreds easily, but don't let it get TOO dry. Alternately set slow cooker to low and cook for 8 hours.
Remove pork from slow cooker and drain any liquid left in the pot.
Shred pork.
In a food processor or blender, blend 1/2 can co*ke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more co*ke little by little.
Put shredded pork and sauce back in slow cooker and cook, on low, for 2 hours.
Serve.
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Photo of Pork is by LexnGer and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Thank you, LexnGer. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Portions of the information about Cafe Rio come from the Cafe Rio Website – http://www.caferio.com/. Additional Information Courtesy of Wikipedia and is used by permission.
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