Make our Cafe Rio Sweet Pork Recipe at home tonight for your family. With our Secret Restaurant Recipe your Sweet Pork will taste just like Cafe Rio’s.
Where were you in 1997?
In 1997 in a small little town in Southern Utah, called St. George, Steve and Patricia Stanley were working their tail feathers off, and BAM! The world hasn’t been the same since.
The first Cafe Rio was born.
The Stanley’s used inspired recipes and the traditional cooking methods of Northern Mexico’s Rio Grande, Southern Texas, and New Mexico, which loosely translates to, Muy Delicousio, and soon opened six Cafe Rio locations in Utah!
In 2004, Bob Nilsen, and his team conceived a plan to purchase the six original restaurants that the Stanleys had so lovingly created and soon pushed them outside of Utah to Arizona, California, Montana, Wyoming, Nevada, Colorado, Idaho, Maryland and Virginia. Now those six Original Rio’s have multiplied into 57 locations, in ten states — and counting.
Cafe Rio is known for their exceptional fresh taste and fresh ingredients. The staff squeezes an average of 1,000 limes a day, hand scoops more avocados than you can shake a stick at, grates enough cheese to make the Pied Piper lose control of his mice and hand rolls hundreds of tortillas every day. Yep, all fresh and made daily. There aren’t any microwaves or freezers in any of their locations. Nothing is premade.
If you’ve tried Cafe Rio’s Mexican Grill Sweet Pork Barbacoa, then you already know that you love it. If not, try it now at home. You are in for a very special treat.
Cafe Rio Sweet Pork Barbacoa Recipe
- 2 pounds Boneless Rib Meat Pork
- 3 cans Coca Cola (NOT Diet)
- 1/4 cup Brown Sugar
- 1/2 teaspoon Garlic Salt
- 1/4 cup Water
- 1 can diced Green Chilies
- 3/4 (10oz) can Red Enchilada Sauce
- 1 cup Brown Sugar
- Put the pork in a heavy duty Ziploc bag to marinade.
- Add about a can and a half of coke and about 1/4 cup of the brown sugar.
- Marinade for a few hours or overnight.
- Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry) or on low for 8 hours.
- Remove pork from crock pot and drain any liquid left in the pot.
- Shred pork.
- In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
- Put shredded pork and sauce in crockpot and cook on low for 2 hours.
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Photo of Pork is by LexnGer – http://unsweetened.ca/ and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.
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Portions of the information about Cafe Rio come from the Cafe Rio Website – http://www.caferio.com/