This Copycat Cafe Rio Sweet Pork Barbacoa Recipe tastes just like the original! Packed with sweet, savory flavor, it’s perfect for burritos, tacos, enchiladas, or salads. If you’re a fan of Cafe Rio, this sweet pork recipe is sure to become a family favorite!
INGREDIENTS
- 3 lbs. boneless pork shoulder or butt
- 16 oz. Dr. Pepper (not diet)
- 1/4 cup water
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (4 oz.) can diced green chilies
- 8 oz. red enchilada sauce
- 1 cup brown sugar
INSTRUCTIONS
- Spray the inside of your crock pot with non-stick cooking spray. Place the pork shoulder or butt in the crock pot, then pour 1 cup of Dr. Pepper and water around the pork (it doesn’t need to cover the roast).
- Sprinkle the garlic powder, salt, and pepper evenly over the pork.
- Cover and cook on low for 6-7 hours.
- After cooking, remove the pork from the crock pot and transfer it to a cutting board. Drain the liquid from the crock pot. Shred the pork, removing any fat, then return the shredded pork to the crock pot.
- In a blender or food processor, combine the remaining 1 cup of Dr. Pepper, diced green chilies, enchilada sauce, and brown sugar. Blend until smooth.
- Pour the sauce over the shredded pork and stir to coat well. Cover and cook for an additional 2 hours on low.
- Serve in burritos, tacos, or on a salad. Enjoy!
