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Cafe Rio Copycat Pork Bowls

Total Time

Prep: 20 min. + marinating Cook: 12 hours

Makes

8 servings

Cafe Rio Copycat Pork Bowls Recipe photo by Taste of Home

Ingredients

  • 1 bone-in pork shoulder roast (5 to 7 pounds)
  • 2 cans (12 ounces each) cola, divided
  • 1 cup packed brown sugar, divided
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon pepper
  • 1-1/2 cups enchilada sauce
  • 1 can (7 ounces) chopped green chiles
  • Hot cooked rice
  • Optional toppings: Black beans, chopped red onion, crumbled cotija cheese, salsa

Directions

  1. In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Refrigerate 8 hours or overnight.
  2. Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours.
  3. Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1 cup brown sugar. Cook, covered, on low until heated through, about 2 hours.
  4. Serve pork in bowls over rice. If desired, add toppings.

Can you freeze Cafe Rio Copycat Pork?

Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1 cup cooked pork: 419 calories, 22g fat (8g saturated fat), 125mg cholesterol, 560mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 37g protein.

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