This is my all time favorite recipe for pork loin… a copycat Cafe Rio Sweet Pork recipe. Can you believe I had never even heard of Cafe Rio until I moved to Utah? Boy, what had I been missing all my life?!?!?! Of course, as soon as I tasted it I had to recreate it at home.
Originally I started with just coke, salsa and brown sugar, but the recipe has evolved over the past few years and what I have ended up with is pure sweet pork perfection. This is a great meal to make when you are feeding a crowd of people because it makes a ton and basically cooks itself in your slow cooker. I like to serve it with rice, sour cream, creamy tomatillo dressing and pico de gallo over tortillas or chips! This is sure to become one of your family favorites.
If you are short on time check out the Instant Pot version of this recipe here!
Ingredients:
- 3-4 pounds boneless pork roast
- 1 can of coke, (NOT diet)
- 2 cups of mango salsa or mango peach salsa, blended
- 10-12oz can red enchilada sauce
- 1-1/4 cup brown sugar
- 1 tsp garlic powder
- 1/2-1 tsp chili powder
Instructions:
- Season the pork with salt and pepper, place the pork loin in your crock pot
- Stir together the coke, blended salsa, enchilada sauce, brown sugar, garlic powder and chili powder and pour over the pork
- Cook the pork on high for about 5-6 hours or low for 7-8 hours until fall apart tender
- Shred the pork in the sauce before serving
Slow Cooker Cafe Rio Sweet Pork
Ingredients
- 3-4 pounds boneless pork roast
- 1 can of coke (NOT diet)
- 2 cups of mango salsa or mango peach salsa (blend if desired)
- 10-12 oz can red enchilada sauce
- 1-1/4 cup brown sugar
- 1 tsp garlic powder
- 1/2-1 tsp chili powder
Instructions
- Season the pork with salt and pepper, place the pork loin in your crock pot
- Stir together the coke, salsa, enchilada sauce, brown sugar, garlic powder and chili powder and pour over the pork
- Cook the pork on high for about 5-6 hours or low for 7-8 hours until fall apart tender
- Shred the pork in the sauce before serving
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