Cafe Rio. When someone says these words, my mouth starts to water! No joke! This Homemade Cafe Rio Sweet Pork Barbacoa is quite possibly my favorite meal. Plus, this recipe is straight from my Mama’s kitchen!
If you have not experienced Cafe Rio, you are missing out! The restaurant chain is mostly found in the west. So, when we moved out to Minnesota, you could say I was craving a little taste of home because we’ve probably made this at least once every month or so.
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Top 5 Reasons
Here are my top five reasons I love this Homemade Cafe Rio Sweet Pork Barbacoa recipe…
- The sweet taste of the shredded pork is hard to beat, plus I’m a sucker for Mexican food.
- It’s super easy to throw in the crock pot in the morning so it’s ready to go for dinner.
- It is our go-to meal when it comes to feeding a crowd. Everyone loves it!
- The sweet pork is versatile. You can use it for burritos, salads, tacos, sandwiches, nachos, paninis etc.
- Leftovers! Need I say more?
Just a Few Tips and Tricks
The Whole Enchilada
Or burrito. Or salad. This is what I generally do beyond making the sweet pork. Hopefully this quick bullet list helps you with your shopping list when it comes to creating the whole meal.
- Burritos or Salads
- Tortillas
- Romaine chopped
- Sweet pork
- Cilantro lime rice (This is an Instapot recipe. I love my Instapot! It is a key appliance in my kitchen.)
- Black or pinto beans
- Cheese
- Pico de gallo or try my Can’t Stop Salsa
- Creamy tomatillo ranch dressing
- Cilantro
- Tortilla chips and pico de gallo
- Refried beans
- Pineapple or other fruit
- Limeade or horchata
- Dessert
Time Savers
- Be sure to start the pork in the morning if you want to eat by 4-5 pm. I would suggest to try and get it going by 9 am.
- Make the creamy tomatillo ranch dressing and pico de gallo way ahead of dinner time and put it in the fridge. (pico recipes will be up on the blog soon)
- If you’re running short on time, just buy the pico de gallo or your favorite salsa. My Can’t Stop Salsa is probably quicker than pico because you don’t have to chop the veggies. So maybe give that a try if you’re looking to save time, but don’t want to purchase salsa from the store.
- For the sweet pork, stir all the ingredients in the crock pot before putting in the pork loin.
- Easy storage and good display. I love these Pyrex bowls because they look good when serving and they stack well in the fridge. I also love this 18-piece Pyrex set because of the ease of storage and cleaning!
For a Crowd
- This recipe serves about 10 adults (with seconds for pretty much everyone) if you do about 8 lbs of pork.
- Use these round foil pans to make serving and clean up easier. If you get the lids too, it makes it easier for guests to take home leftovers.
- Cute decorative bowls help tie in the theme of the meal.
- Set up a buffet line before your guests arrive. Arrange the food in the order you would assemble your burrito or salad. Place drinks and utensils at the end of the line. Simple, I know. But I always find myself running around with my head chopped off trying to finish things as people are walking through the door. Having it done ahead of time helps!
Well, there ya have it folks! This sweet and tender slow cooked pork is sure to satisfy your Mexican food craving or make your party that much sweeter. Stay tuned for my favorite pico de gallo and tomatillo ranch dressing recipes. They will be up on the blog soon!
Love this Homemade Cafe Rio Sweet Pork Barbacoa?
Give this Can’t Stop Salsa a try!
| Prep Time | 10 mins |
| Cook Time | 4-8 hours |
| Servings |
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- 21 oz Dr. Pepper substitution option: Sprite
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 Tbsp minced garlic
- 7 oz chipotles peppers in adobo sauce I only use about half of the can (3-4 peppers + some sauce). If you want more spice, use the whole thing.
- 1 tsp dry mustard
- 1 tsp Cumin
- 1/4 tsp cayenne substitution option: red pepper
- 5-8 lbs pork loin substitution option: chicken
Ingredients
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- Mix Dr. Pepper, brown sugar, white sugar, minced garlic, chipotles peppers, dry mustard, cumin, and cayenne in crock pot.
- Place pork loin(s) in the crock pot. If needed, pour more Dr. Pepper in to cover the meat.
- Cook on low for 4-8 hours. Flipping pork loin half way through. *If frozen, cook on low for 4 hours and high for 4 hours. May also cook in oven at 225 degrees covered with tinfoil for 4-8 hours.
- Shred the meat when done with two forks. Take out the chilies, but keep the juice. Put the meat back in the crock pot.
- Serve sweet pork barbacoa on a salad or in a burrito. Enjoy!
We often use two pork loins about 4 lbs each instead of one large pork loin. Cook time is going to vary, just be sure that the meat is cooked through all the way.
The tomatillo ranch dressing and pico de gallo is a must to complete this tasty recipe.
