Copycat Cafe Rio Sweet Pork Burrito is made in the slow cooker. It is a simple and delicious copycat recipe. The recipes we use for the black beans, cilantro lime rice, and guacamole are linked below.
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This Copycat Cafe Rio Sweet Pork Burrito recipe was really good, even to me. I am a Cafe Rio chicken burrito fan but, the rest of my family LOVES the sweet pork! I made this for them (but I really loved it). They loved it and that makes me happy!! Enjoy!!
Ingredients Needed for Copycat Cafe Rio Sweet Pork Burrito:
3 pound pork loin
2 garlic cloves, minced
24 ounces Coca-Cola, divided-16 ounces for the pork inside the slow cooker and 8 ounces for the sauce. (I buy a 2-liter bottle-you can use the extra to cover your pork in the slow cooker, if desired). I like to have all of the pork covered in Coke-but it isn’t necessary.
10 ounces red enchilada sauce
4 ounce can diced green chilies
8 ounces Coke
3/4 cup brown sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Rice and Beans Recipes:
Monterey Jack cheese, grated
Green enchilada sauce (I use 20 ounces of Las Palmas green chile enchilada sauce), I like to warm this up before I add it to the burritos
Instructions for Copycat Cafe Rio Sweet Pork Burrito:
Place pork loin, minced garlic, and at least 16 ounces of Coke in a slow cooker. Cook on low for 8 hours.
After the 8 hours, drain Coke and juices from the slow cooker. Shred pork in the slow cooker.
Make the Sauce:
Place red enchilada sauce, green chilies, 8 ounces of Coke, brown sugar, garlic powder, salt, and pepper in a sauce pan. Bring to a boil. Stir continually to dissolve brown sugar. When the brown sugar has dissolved, pour sauce over pork inside the slow cooker. Stir to combine.
It’s time to eat!! I let everyone make their own.
Place a flour tortilla on a microwave safe plate. Top with black beans, cilantro lime rice, pork, a little green enchilada sauce, and grated cheese.
Roll tortilla up and top with more green enchilada sauce and grated cheese.
Microwave just to melt the cheese.
Top with tomato, onion, lettuce, cilantro, sour cream, and/or guacamole.
This recipe makes a lot of meat-which is great because we are a family that likes “extra meat” (Cafe Rio ❤️)!
Other Delicious Recipes:
Copycat Cafe Rio Sweet Pork Burrito
A delicious copycat recipe for Cafe Rio's sweet pork burrito.
- 3 pounds pork loin
- 2 cloves garlic minced
- 16 ounces Coca-Cola (24 ounces total-reserve 8 ounce for the sauce)
- 10 ounces red enchilada sauce
- 4 ounce can green chilies diced
- 8 ounces Coca Cola
- 3/4 cup brown sugar
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Other Needed Ingredients and Toppings:
- flour tortillas
- Monterey Jack cheese shredded
- green enchilada sauce-I like Las Palmas warmed up, when ready to serve
- tomatoes diced
- onion diced
- lettuce shredded
- sour cream
- guacamole see link above
- Instant Pot Cilantro Lime Rice see link above
- Delicious Black Beans see link above
Place the pork loin, minced garlic, and at least 16 ounces of Coca-Cola in a slow cooker. Cook for 8 hours.
Before pork has finished cooking, prepare the toppings (including guacamole, instant pot cilantro lime rice, and black beans).
Make the sauce just before the pork is finished cooking: In a sauce pan, place red enchilada sauce, green chilies, 8 ounces of Coca-Cola, brown sugar, garlic powder, salt, and pepper-bring to a boil, stirring continually to dissolve the brown sugar.
When the brown sugar has dissovled, set sauce aside.
Remove the pork loin from the slow cooker. Drain all of the juices and Coca-Cola from the slow cooker. Then, place the pork back into the slow cooker and shred.
When pork loin is shredded, pour the sauce over the pork loin and stir to combine.
Build your burrito by placing a flour torilla on a microwave safe plate. Place desired amount of black beans, cilantro lime rice, pork, green enchilada sauce, and a little grated cheese on top of the tortilla. Roll up.
Top burrito with desired amount of green chili enchilada sauce and grated cheese. Microwave to melt cheese.
Top with tomato, onion, lettuce, cilantro, sour cream, and guacamole.
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