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Cafe Rio Copycat Pork Bowls
My friends are big fans of Cafe Rio's sweet pork tacos, so I came up with this version to eat in the comfort of our own homes. Serve the pork in flour tortillas or taco shells, or enjoy it on its own. —Donna Gribbins, Shelbyville, Kentucky
Ingredients
- 2 cans (12 ounces each) cola, divided
- 1 cup packed brown sugar, divided
- 1 bone-in pork shoulder roast (5 to 7 pounds)
- 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
- Optional toppings: Black beans, sliced red onion, crumbled Cotija cheese and 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. Cover and 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 1/2 cup brown sugar. Cook, covered, on low until heated through, about 2 hours.
- 4. If desired, serve pork in bowls over rice with toppings of your choice.
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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