Copycat Cafe Rio Sweet Pork Recipe {Pressure Cooker or Slow Cooker}
Well, finally, here’s my go-to copycat Cafe Rio sweet pork recipe (could easily be called Costa Vida pork or any of the other sweet pork establishments!). It’s just as delicious as the real thing and so easy!
Over the years I’ve made several recipes for sweet pork, but I’ve never fully committed to an all-out, best-ever recipe. Until today.
These smothered sweet pork burritos are fantastic. And this slow cooker sweet tomatillo chipotle pork is to die for. But neither of those are a bona fide copycat (haha) recipe for a total Cafe Rio/Costa Vida sweet pork knockoff.
Even though there are a lot of copycat recipes online, a quick look into sweet pork land shows basically the same recipe floating around with a few variations here and there. I used those older knockoff recipes as a starting place, experimented like crazy, and came up with the best sweet pork in the history of ever.
After making this copycat Cafe Rio sweet pork recipe for 100+ people at my cousins’ wedding luncheon, I knew it was the real deal. Sweet and mildly spicy, the tender pork is brimming with saucy, delicious flavor. In other words: it’s incredible.
How to serve sweet pork
Our favorite way to eat this delectable sweet pork is piled high layers of cilantro lime rice, salsa black beans*, sweet pork, toppings galore (avocados, sour cream, lettuce, tomatoes, salsa), and a healthy drizzle of cilantro lime ranch dressing.
*Salsa black beans are as simple as they sound. I dump two cans of rinsed and drained black beans into a pot and add 1 cup of really good, knock your socks off salsa and simmer for a few minutes.
But that’s just a beginning. You could use this pork in an all-out smothered burrito. In enchiladas. Tacos. Quesadillas. It makes a fantastic meal for feeding a crowd (even crowds over 100, trust me!) and is perfect for a take-in meal. In fact, I’d say the whole rice/beans/pork combo I detailed above is easily in my top 10 go-to meals I turn to when taking a meal into someone.
Pressure cooker or slow cooker
This flavorful sweet pork can be made in the pressure cooker or slow cooker. The pictures below are using a pressure cooker because I think electric pressure cookers are life (the one pictured is the Mealthy brand; I also use an Instant Pot regularly – both are great). But you can’t go wrong with a slow cooker either.
The pork roast is seasoned with a simple pantry-staple spice mixture and cooked in a bath of root beer (or coke) + green salsa. It sounds weird, but you just have to go with it. Flavor, flavor, flavor!
After it cooks, the pork is shredded (cooking liquid mostly done away with) and returned to the pot with a delectable saucy lineup of enchilada sauce + brown sugar + green chiles + salsa + some of the reserved spices used in the first step. Heat through, and you have the most delicious sweet pork ever.
If you’ve never had sweet pork, the name can be a bit deceiving. It’s not sweet like chocolate cake. It has more of the sweet and spicy vibe that is really popular for a reason. The flavors balance each other so that neither the heat nor the sweet overpowers. It’s definitely a savory recipe…with just a hint of sweetness.
I mean get a load of this saucy sweet pork goodness. There’s a reason you’ll probably want to prepare yourself to be mobbed for this recipe, you guys. The layers of flavor go beyond just tossing a 4-ingredient recipe into the crockpot.
It’s complex without being complicated. Wow-worthy without being weird.
What kind of pork roast is best?
Great question! I’ve had the best luck using the pork sirloin roasts (that come in a 4-pack) from Costco. That’s actually the pork I use 99% of the time whenever a recipe calls for a hunk of pork. They are much leaner than, say, pork shoulder but they are still very tender if cooked correctly.
A pork shoulder roast would work well, too (just trim off any large fat pockets). I wouldn’t recommend pork loin – at least the roasts I’ve tried have been very dry when cooked.
I haven’t tried this meal with beef or chicken. But, you know – experiment away! FYI: chicken will need far, far less cooking time.
I hope this copycat Cafe Rio sweet pork recipe makes your heart sing like it does mine. I feel all sorts of satisfied happiness when I know I’ve finally worked hard enough to tweak and create and evolve a recipe that won’t ever need altering again. This sweet pork truly is best-ever.
I’m not sure there’s another meal that gets quite the excitement around here than when my family spies all the fixings for a loaded plate of sweet pork goodness.
Some of us eat it salad style. Some of us go for the all-in burrito style. Some of us do the layered cilantro lime rice plate. I mean, sure, there’s always that kid that tries to avoid the beans, but no one would dare skip the sweet pork. It’s what brings us together.
One Year Ago: Toasted Coconut Caramel Rice Krispie Treats
Two Years Ago: Cheesy Baked Ziti {Make-Ahead/Freezer Meal}
Three Years Ago: The Best Homemade Salsa {Fresh or For Canning}
Four Years Ago: Classic and Delicious Peach Cobbler
Five Years Ago: Monster Cookie Bars
Six Years Ago: Sweet Mustard Baked Chicken
Seven Years Ago: Succulent Grilled Pork Tenderloin
Eight Years Ago: S’mores Cookie Bars
Copycat Sweet Pork Recipe {Pressure Cooker or Slow Cooker}
Ingredients
Seasoning Mixture:
- 1 tablespoon cumin
- 1 tablespoon regular or smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons salt, I use coarse, kosher salt
- ½ teaspoon black pepper, I use coarsely ground
Pork:
- 3-5 pounds boneless sirloin pork roast or pork shoulder roast
- 1 cup root beer or cola soda
- 1 cup green salsa or enchilada sauce
Sauce:
- 2 cups red enchilada sauce (see note for homemade version)
- ½ cup light or dark brown sugar
- 8 ounces chopped green chiles, blend for smoother texture, if desired
- 1 cup green salsa or enchilada sauce
Instructions
- Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
- Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
- Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
- Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
- Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (inspired by recipes like this one and this one and this one)
138 Comments on “Copycat Cafe Rio Sweet Pork Recipe {Pressure Cooker or Slow Cooker}”
We’ve made this so many times and we love love love it!
The one question I have, is there a way to get the sauce a little less? We just have found that the liquid overtakes the meat sometimes! But we love it!
You can discard more of the cooking liquid or cut down on the enchilada sauce mixture a bit.
I made this today along with the cilantro lime rice, salsa black beans, and cilantro lime dressing. It was amazing! All of the flavors were so perfect together and definitely tasted like Cafe Rio to me. This will be a go-to recipe for company and take in meals. Thank you, Mel!!
My family absolutely loves this recipe, thank you for sharing!
This is one of our favorite recipes! My kids even think it’s better than the restaurant. Do you think this recipe would work as a freezer dump and go?
Definitely worth a try!
Ohgoodlord, this was amazing! So much flavor perfection! It was a hit for the whole family, and the only thing we discussed at dinner was how delicious it was, and how I need to finally write a five-star review for an online recipe for the first time in my life. Not sure I’ve ever done that before. That’s how perfect this was.
Hi Mel.
I can’t wait to try your recipe! I have a bone-in pork Boston butt that is 9.71 lbs. Should I triple ALL ingredients for the season mixture, pork and sauce? Also, when reserving the spices, would I still reserve 2 Tablespoons or more?
How would you cook this in an electric roasting oven?
I think you could get away with doubling everything for the seasoning mixture and the sauce. And then reserve double the amount. I haven’t made it in an electric roaster oven, but you could try as long as the roaster oven isn’t too large (it can dry out, if so).
this is great! But it doesn’t taste like cafe rio. It tastes like the las palmas enchilada sauce. But not bad!
Why do you discard all of the liquid except for 1/2 cup? Can I just put the pork back into the same liquid, plus the extra seasoning, and not the additional 3 cups of sauce/salsa?
You can try that but the flavor may not be quite as strong (and the finished pork may be more watery – whereas using the sauce creates a slightly thicker sauce).
This might be a super dumb question but when you freeze this and then reheat it, do you do it in your instant pot on the sauté function? Or is there a different way you like to reheat it? I’m making it for a group and would love to make it ahead of time and freeze it but want to make sure it doesn’t have that weird reheated meat flavor. Thanks!
Hi Anna, I usually try and let it thaw in the refrigerator and then reheat in the oven (in a dish covered in aluminum foil) or in a slow cooker (on low for a few hours).
Hi Mel, I am preparing to make this for a bday party this weekend. Is the Herdez Green Salsa the same as the mild salsa verde? Just want to make sure before I make this in a double batch for my guests! Also, do you have a preference of green salsa or enchilada sauce in the part of your recipes where you listed to use either/or?
Hi Mandee – the herdez green salsa works for this although I’m not sure if it’s labeled mild or medium. I honestly don’t have a preference on green salsa or enchilada sauce in the final part – maybe enchilada sauce slightly edges out because of the smoother texture but both are great.
Oh hi, Mel! I’m just here in my kitchen a day before young men’s camp making 15 pounds of this recipe, divided among three instant pots … and I’m hoping you are done with girls’ camp! Thank you for what you do to serve, and how you help all of us with our opportunities to serve, too.
Rebecca, I laughed when I saw your comment. Yes, I’m done with girls camp. But literally AT THIS MOMENT, I have two instant pots going in my kitchen with this pork for an upcoming family reunion. 🙂
Love the recipe, but having a hard time finding meat now that Costco has stopped selling the four packs of pork sirloin roasts. Any tips on where to find something similar?
I agree, Whitney! So bummed they stopped selling those. My grocery store sells sirloin roasts so I’ve been buying those, but I’ll probably start using the pork shoulder/butt roasts from Costco (and cut off a lot of the fat).
I made this yesterday for a family party and used a Pork Loin I bought at Costco. Everything thought it turned out great!
It was yummy in itself, but tasted way more like enchilada meat than sweet pork. The seasonings are good, but I think there is too much in here. It wasn’t really sweet at all so I think it needed either more brown sugar or soda. We’ve tried several different versions of this recipe and this was probably the least like copycat sweet pork. Again, it was yummy, but not sweet pork.
It’s good but not a copycat of Costa Vida or Cafe Rio.
How would you do this recipe if using 7 pounds of pork?
Thanks.
I would probably 1 1/2 or double all of the other ingredients for 7 pounds of pork.
Taste even better than costa vida! I have made this several times and turns out perfect each time. Use a full can of root beer
Could I substitute salsa verde for the green enchilada sauce?
Sure, I think so!
MEL YOU ARE A FOOD GODDESS THANK YOU
this is the first time i havent cried trying to make cafe rio!!!!
Yay! Way to go, Tamara!
Can you tell me what kind of white sauce you poured over the top of your bowl? It looks like sour cream, but thinner. Thanks!
It’s this cilantro lime dressing: https://www.melskitchencafe.com/creamy-cilantro-lime-dressing/
I have to say- this is the best of all of the Cafe Rio Sweet Pork copycats I’ve tried… and I’ve tried a lot of them!! The reason I like it so much is that the finished sauce has that classic rich, thick, and ultra flavorful taste most similar to Cafe Rio— the other recipes haven’t matched it as well.
I could not believe how much easier and quicker this recipe is (due to the instant pot method). Could it be?! Why, yes! Thank you, Mel!!
The last time I checked, the Trader Joe’s Red Enchilada Sauce is not Gluten Free. Maybe they have changed the recipe though. It used to be my favorite.
Great recipe! I forgot to buy the coke/soda, but I had an 8oz can of diced pineapple in my pantry. So I used that instead of the soda, and it turned out great! I used a 4lb, bone-in, Boston butt; left it whole instead of cubing it up, rubbed the spice mixture over the entire roast, then cooked it on low for 8 hours in a slow cooker. Finished it off exactly how the recipe describes. Thank you for sharing this recipe, it’s delicious and we will definitely be making it again. I’ll try to remember the soda next time(;
I thought this didn’t tasted quite like Cafe Rio, HOWEVER, it was so, so good and I will definitely make it again!
I’ve made a different recipe of yours every night for two weeks, not one complaint yet! This one was perfect! Truth be told I hate pulled pork… hate it, but this?! Omg! I keep going back and taking bites along with the black beans I made. Beautiful recipe with wonderful flavors! Made exactly as written!
Yay! Thank you so much!
SO GOOD
I have a frozen 5lb bone-in pork shoulder (all I could find with the quarantine). Do you think I could cook this in the Instant Pot from frozen? If so, how would you adjust the cooking time? Also, does it make any difference that it’s bone-in instead of boneless?
I’ve made this once before, and it was amazing! My husband and I have been dying to try it again. Thanks!
I know a lot of people cook roasts from frozen in pressure cooker, but I haven’t. You can try! It shouldn’t make a difference if it is bone-in…not sure what to suggest on cooking time. You might try googling for better advice!
Hi Mel! I LOVE your recipes. Thanks for being such a great resource!! Not sure if this would work, but do you think it would be fine if I followed this exactly but with chicken?
Hi Michelle, the cooking time would be significantly less for chicken (probably 15 minutes in the IP and 4-6 hours in a slow cooker) but otherwise, it should work!
How long for frozen chicken breasts?
It depends on how thick they are – maybe 20-25 minutes?
Did you try this recipe with chicken? How did it come out? I’m think about making this recipe with chicken this weekend.
I couldn’t find the pork sirloin roast at Costco. So, I bought pork tenderloin. Then I saw Mel’s comment in the post that tenderloin usually turns out dry. So, I decided I would try brining my tenderloin to help combat dryness. 5.5lbs tenderloin in 8 cups water, 1/2c salt and 1/2c brown sugar for 24 hours. It turned out great!! The meat fell apart when pulling it out of the InstaPot! Thanks for a great recipe! Next time I’ll find that sirloin roast! 😉
Thanks for the detailed review, Jalene!!
Do you think you could do this on the Traeger?
I’m sure you could try – and then add the sauce ingredients later? Hmmm, not sure. I don’t know that the flavor would be the same.
Turned out great! Used Dr. Pepper instead of root beer (don’t like it).
I’m curious if you normally use root beer or cola? Is there much of a difference in terms of taste between the two?
I usually use root beer. It’s a bit sweeter than using a cola-type soda.
Our grocery store only had a pork loin toast oddly enough. Would you make any modifications to ensure it turns out moist?
I haven’t had the greatest luck with pork loin roasts – just make sure not to over cook it as it tends to be leaner than other cuts.
I’m curious if you normally use root beer or cola? Is there much of a difference in terms of taste between the two?
I need to make copycat cafe rio salads for 75. Did you just cook 5 lbs at a time or do you have an oven method for doing a boat load of pork shoulder? Also, do you have a method for doing the rice in bulk as well or did you just make it a batch at a time?
I usually cook the pork in bulk in my big slow cooker or electric roaster or in two batches in my instant pot. I usually triple the rice and make as many batches as I need (I’ve found increasing it much more than that and it cooks unevenly).
I have made rice for a crowd and found this method very successful. I hope it will help you. Just be careful when taking the foil off at the end. One of my kitchen helpers got a terrible steam burn.
https://www.favfamilyrecipes.com/cook-rice-crowd-easy-oven-method/
So. So so soooooo good!
Does anyone know the spiciness level of this dish? We don’t love super spicy things so I was thinking of doing 1/2 c green enchilada sauce and 1/2 c green salsa for both the meat and sauce but I’m not sure if that’ll taste weird.
The spicy level will depend largely on if you use mild or medium salsas/sauces. If you use mild, it shouldn’t be spicy at all.
How do you recommend thawing the frozen pork?
You know, you are a hero for freely sharing such deliciousness with all of us.
I used a 3lb roast cut into quarters and only needed to cook it for 40 minutes. Probably could have halved the sauce for the smaller roast, since one of our guests mistook it for chili. Used El Pato brand of red sauce because that’s what was on sale.
Flavor was stellar. Thank you Mel!
Thanks for taking the time to comment, Kayla!
Great recipe! New family favorite!
Are the green Chile’s from a can?
Yes.
On the Slowcooker instructions, after you shred it, did you mean place the mean back in the slowcooker to cook for 15-20 min on high. It says pressure cooker?
Yes, sorry about that. I’ll fix the instructions.
I am shocked at how good this pork is! My husband and I grew up in Utah and we prefer this pork to Cafe Rio! It’s so good! We just had it two nights in a row with your salsa black beans and cilantro lime rice! Seriously amazing! I am pregnant right now and nothing has sounded good enough to eat two nights in a row! This is a keeper! Way to go Mel! You’ve done it again!!
That was the best feedback – thank you so much, Bailee!!
Oh my!! I made this the other weekend and it was fantastic!! I also made the cilantro lime rice and the cilantro lime ranch dressing. That dressing is out of this world good! I’m still craving it. Thank you for your sharing!!
Thanks for letting me know that, Toni! So happy you loved this whole meal lineup.
Could you double this in the 6qt IP? If so, would you change the cook time? I just assumed it would take longer to come up to pressure.
Great recipe! This will be my third time making this since you posted!!
As long as it fits in the pressure cooker (not exceeding safe limits), it’ll be fine…you shouldn’t need to change cooking time (it will take longer to come to pressure which should compensate for the extra ingredients).
I made this one evening last week and it was a total hit!! I went ahead and also fixed the Cilantro Lime Rice, Salsa Beans, and your Ranch Dressing recipe and we had it with mixed greens and homemade salsa… it was truly fabulous!! I’ve never had Cafe Rio Pork before but this had awesome flavor! I did use diet A & W since that was what I had on hand and cut the sugar down to 1/3 cup since we have a few people here with low blood sugar and I thought it was perfect! I used a five pound roast so we had a fair bit of leftovers and they were just as delicious as the first time around!! Would love to have it around a lot of the time as it’s so versatile for fixing different ways! Definitely a keeper that I will use again and again!! Thanks so much for another delicious recipe!!
Love the thorough review! Thank you!
I liked this better than Cafe Rio. And I love that it isn’t super sweet. Thanks for killing it again with an amazing recipe
Thanks so much, Katie!
I made a recipe that claimed to be Cafe Rio’s Sweet Pork a few years back. It did not have much flavor and I was not impressed. Only because you posted it I decided to try it again. My whole family loved this recipe! It has so much flavor and I went all out with lime cilantro rice, the lime cilantro rice and the salsa beans. My kids devoured their dinner and two of them went back for a third helping. Thank you so much for always posting the best recipes!!!
Oh yay, Kristi! This made my day!
I made this last night when my parents came for dinner and we all loved it. So excited to have a good copy cat sweet pork recipe. You’re the best, thanks Mel!
I’m glad it was a hit with everyone, Missy!
I have a frozen 5lb bone-in pork shoulder (all I could find with the quarantine). Do you think I could cook this in the Instant Pot from frozen? If so, how would you adjust the cooking time? Also, does it make any difference that it’s bone-in instead of boneless?
I’ve made this once before, and it was amazing! My husband and I have been dying to try it again. Thanks!
I made the recipe this morning and put it in my IP and used the slow cooker button. After I got to work, I started reading about all the horror stories of how bad the IP is as a slow cooker. I totally assumed I would come home to a mess but to my surprise, it turned out perfect and was delicious. I served it with the cilantro lime rice, all the normal taco toppings and Chuy’s copycat Jalapeño ranch dressing. Tomorrow night, I plan to use the leftovers in burritos. We don’t have Cafe Rio’s in Mississippi but if I am ever near one, I will definitely check it out.
p.s.
I will probably stick to my Crock Pot next time and not test my luck
I will also serve this next time I need something to feed a crowd. Too easy!!
I’m glad it worked out with the slow cooker function on the IP! I’ve had bad luck with that (like it sounds like others have) but hey, if it worked, I’d stick with it!
Okay I made this tonight and it’s yummy but not sweet at all. Mostly tastes like enchilada sauce. What did I do wrong
What brand of enchilada sauce did you use? You can definitely add more brown sugar to sweeten it up.
So I have never eaten at a Cafe Rio before, but I don’t think there is anyway their sweet pork could be more delicious than this!!! I fixed this pork along with the cilantro lime rice, salsa beans and creamy cilantro lime dressing….out of this world deliciousness!!!! I’m already looking forward to leftovers for lunch!!
The whole combo of the sweet pork with all those side dishes is like heaven on a plate. I’m so happy you loved it. Thanks, Hilary!
Oh my gosh, oh my gosh, OH MY GOSH!
There are so many Cafe Rio pork recipes out there, I’ve tried just about all of them!
This takes the cake! (Or pork). Verbal “noms” were going on all during dinner from everyone at the table!
So much deliciousness. Drop what you are doing and make this now!
Haha. Thanks, Bri! Glad this recipe is the winner!
My family loved this! It is so tender and delicious, and to me is the closest tasting to the actual Cafe Rio sweet pork. And I love meals that make enough for leftovers, so this was perfect.
I love meals like that, too, Madison! Thanks for taking the time to let me know what you thought of this recipe!
I would love to know how you served it to a crowd. For example, did you do rice bowls, salads, burritos, etc?
Thanks in advance!
I had everything out on a large table buffet style with tortillas first followed by the rice, beans and pork and toppings. Everyone served it up how they wanted (some did burritos, some used a tortilla on the side and others made salads).
My entire family of six LOVED it! We go to Café Rio about 3 times a month. It’s our favorite restaurant.
So happy to hear this, Natalie!
This was absolutely amazing. My kids asked if I could make this every day, or at least every week! I’m sure we will be making it often.
Thanks for taking the time to let me know, Ashli! Yay!
This was amazing! My whole family loved it, even the one year old ☺️ It’s much more flavorful than other Cafe Rio copycat recipes I’ve tried. Thanks!!
Awesome, Natalie! Thank you for taking the time to let me know!
“Salsa black beans are as simple as they sound. I dump two cans of rinsed and drained black beans into a pot and add 1 cup of really good, knock your socks off salsa and simmer for a few minutes.”
I would love to know what brand(s) of salsa you like to use for these black beans! Thanks.
I usually use my homemade salsa because I can a lot of it each year. Otherwise, I use Trader Joe’s thick and chunky salsa.
https://www.melskitchencafe.com/best-homemade-salsa/
Do you know how many pounds of a bone-in roast I would need (or maybe that’s not recommended for this recipe)? Love your recipes/Friday thoughts and I get excited when I see your emails in my inbox!! Thanks!
Thanks, Nicala!
I would probably do a 5 to 7 pound bone in roast.
I love the idea of taking this in as a take in meal. I know I would be in heaven if someone brought me some of this sweet pork. What all would you pack for your take in meal, for this meal.
I usually take the pork with: cilantro lime rice, creamy cilantro lime dressing (in a jar), salsa black beans, toppings (cheese, sour cream, olives, tortilla chips, lettuce, etc), a tray of fresh fruit and a plate of cookies.
Just wondering…does it matter if the soda is a diet version? I wouldn’t want to tamper with something as yummy as this!!
You’re my go to recipe expert! Thank you for all the compliments I get , but always turn right back around and give you the credit!!
Ah, thanks, Valerie! I haven’t used diet soda, so my best recommendation is to use regular soda. However, if someone experiments and wants to report back, that would be great! 🙂
I used Diet Pepsi yesterday because it’s all I had (my dad left it at my house months ago) It turned out great! I’ll definitely buy some Dr. Pepper or Root Beer next time. But this time I just threw it whatever I had on hand.
This looks like a great copycat! Would you mind sharing the quantities you used for your group of 100? Sounds like a great meal for a large gathering!
I used 30 pounds of pork and 8X’d all the other ingredients (that’s the simplest way to explain it but if you have specific questions after that brief description let me know!) 🙂
Thanks for this. I’d be interested to know how much beans, rice and ranch to make for that amount of people too. I’m prepping for my sons wedding luncheon!
Looks great. The soda adds acidity, sweetness, and moisture. Any good way to replace the soda? I’m thinking vinegar, brown sigar, and water, but wouldnt begin to know amounts. Internet searches just gove recipes for making my own soda, which isn’t my goal. Thanks for suggestions.
I haven’t made this without the soda so I’m honestly not sure. It would definitely be an experiment! Maybe try carbonated water with some brown sugar or honey and a bit of vinegar?
I am most definitely going to try this when my family visits this weekend! It looks so good! Thanks Mel, I still think your recipes are hard to beat after 5+ years of following your blog!
Thank you so much!
Yum!
May I ask about the drizzled sauce i see on top? Do you have a recipe for the tomatillo ranch dressing? It looks like in your picture you have something similar
It’s this delicious stuff! https://www.melskitchencafe.com/creamy-cilantro-lime-dressing/
I have some pork shoulder in my freezer that’s already cooked…Do you think if I add some of the spices to it, it would be similar or is it too late and I should just try what you recommend with cooking with a raw piece of meat?
It definitely wouldn’t have the same level of flavor, but if that’s all you have, you could probably make a “mock” version of this. Just promise you’ll try with an uncooked pork roast next time so you can get all the flavor!
Yum! We have a different knock off version that we have used for years. I’m curious to try yours! This is one of our go to meals to feed a crowd. And my hubs young men group requests it every year for their week long camp out! It travels and reheats really well!
I love all your recipes, but we don’t like pork. Do you have a similar recipe using chicken? I have eaten at Cafe Rio in UT and thought I had something chicken there. Thanks for sharing all your yummy recipes.
I think you could use chicken for this…you would just want to cut the cooking time down (12-15 minutes in the Instant Pot or 4-6 hours in the slow cooker).
I think this has to move to our menu for the week. Thank you for all the testing to get this recipe!!
Thanks, Stacy!
What?!?? I was scouting the internet yesterday for a recipe like this!! Thank you so much. I love and trust your recipes so much and will thus follow yours. Great timing!
Let me know what you think if/when you try it, Becky!
I’m making it this weekend for a group, but I want to make it ahead and freeze it. Do you think I should wait to add the sauce until I’m thawing the rest of the pork in a slow cooker? (I don’t have all of the ingredients for the sauce, but I do have the pork.
I would add the sauce now so the flavors can intensify as it freezes and then thaws.
I have been waiting for this day! The day when someone I trust with all my food hopes and dreams comes in clutch with Cafe Rio pork. All the virtual hugs and high fives. I cannot wait to make it!
I hope you love it, Angela!
The most amazing thing just happened! I made Cafe Rio pork in my own kitchen! Mel! Every other copycat recipe has been full of lies and disappointment, it has not even come close to the real thing. Today my dreams came true thanks to you! I love it! A million stars! My husband clapped at the table. I was expecting nothing less. I can’t say it enough, thank you and I think you are the best!
Your comment made my day, Angela! If I had a dollar for every recipe that promised me something but ended up in “lies and disappointment” – haha, that line made me laugh but only because it hits so close to home. I am SO, so happy this recipe was a winner for you!
Pulled pork is on this week’s menu and I have 1 bottle of root beer. The stars have aligned for me this week! I am excited to make this recipe. I know we will love it.
Also, I just learned that your pizza dough recipe (which we use weekly) is Jennifer Garner’s favorite. That is some serious recognition.
Haha, thanks, Sheila! I’m sure Jen’s (I can call her that, right? I mean we’re basically BFFs) pizza dough allegiances change often, but it was a fun shout out. 🙂