Cafe Rio Pork in the Crockpot
This cafe rio pork crockpot recipe makes sweet, tender shredded pork in a lightly spicy brown sugar and chile sauce. It is the pork you pile onto tortillas with rice, beans and lime dressing, and the slow cooker handles every bit of it.
8
servings15
minutes8
hoursPork shoulder cooks in a sweet, mildly spicy chile and brown sugar sauce until it shreds easily. Shredded pork is tossed back in the juices for a moist finish.
Ingredients
3.5 lb boneless pork shoulder, trimmed and cut into 3 large pieces
1 can (10 oz) mild red enchilada sauce
1 can (4 oz) diced green chiles
1/2 cup packed brown sugar
1/2 cup chicken broth
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1/4 cup chopped fresh cilantro
Directions
- Pat the pork dry and rub it with the chili powder, cumin, paprika, salt and pepper. Let it sit while you prepare the sauce.
- Spread the onion and garlic in the bottom of a 6-quart slow cooker.
- Place the pork on top of the onions.
- Stir the enchilada sauce, green chiles, 1/4 cup of the brown sugar and the broth together. Pour over the pork.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours. The pork should read at least 195 degrees F and shred with little pressure.
- Transfer the pork to a bowl and shred it with two forks, discarding any large fat pieces.
- Skim the fat off the cooking liquid. Stir in the remaining 1/4 cup brown sugar and the vinegar.
- Return the pork to the sauce and cook on HIGH for 20 minutes so it soaks up the liquid.
- Stir in the cilantro.
- Serve with extra juices spooned over each portion.
Notes
- For a sweeter, copycat-style taste, add a bit more brown sugar. Use bone-in shoulder if you like, and add an hour. Pork keeps 4 days in the fridge and freezes well for 3 months, in its juices. It is great in burritos, quesadillas and rice bowls.
Why this pork turns out tender and sweet
Pork shoulder has plenty of fat and connective tissue, which melt into the sauce over a long, gentle cook. That is why it shreds easily and stays moist after you toss it with the juices, even if you hold it hot for a while. Cooking the pork in large chunks instead of small cubes also helps. The outsides stay a little browned and the insides stay juicy, and you have fewer tiny dry bits to deal with when you shred.
The sweetness comes from brown sugar and the mild chiles, with only a little heat. Adding half of the sugar at the end keeps the flavor bright and gives the sauce a glaze that you would not get if it all cooked for 8 hours. The sauce is the part that tastes like the restaurant. It should be thick enough to coat the meat but not so thick that it is gluey, so skim and taste before you return the pork to the pot.
Ingredient notes
Pork shoulder: Also sold as pork butt or Boston butt. Pick a piece with good marbling. Leaner pork loin dries out in this recipe.
Enchilada sauce: Use a mild red sauce without added sweeteners. Check the label, because some brands are hot.
Green chiles: They add mild heat and a vegetal brightness. Drain them only if the can seems very wet.
Brown sugar: The core of the sweet profile. Dark brown works, but light brown is closer to the usual flavor.
Cilantro: Stir it in at the end so the flavor stays fresh.
Chicken broth: A half cup is enough. The pork makes its own juices, so extra liquid only thins the sauce.
Tips for cafe rio style pork
Skim the fat: The pot will hold a layer of fat on top. Spoon it off before you return the shredded pork, or the dish will taste greasy. A meat thermometer helps here. Shoulder is not done until it passes 195 degrees F, even though it is safe at 145 degrees F. The higher number is when the collagen melts.
Do not drown the pork: The most common mistake is adding extra liquid. Pork shoulder gives off its own juice, so the sauce in the recipe is enough.
Toss back in the juices: Shredded pork that sits on a plate dries quickly. Return it to the pot for the last 20 minutes.
Swaps and variations
For a lighter version, use pork tenderloin and cook it only 3 to 4 hours on LOW, though it will be less shreddable. Use chicken thighs for a quicker dish cooked 4 to 5 hours on LOW. For more spice, add a diced chipotle in adobo or a pinch of cayenne. Cook the pork a day ahead and reheat it for a party. The flavor often tastes better on the second day.
Cola instead of broth makes it sweeter and works well, but skip the extra brown sugar if you try it.
What to serve with it
Pile the pork onto warm flour tortillas with cilantro lime rice, black beans, shredded lettuce and cheese. For a bowl, add pico de gallo and a creamy lime dressing. Tortilla chips and fresh guacamole make an easy side. A little crumbled cotija on top adds a salty finish.
Storing and reheating
Keep the pork and juices together in a covered container in the fridge for 4 days. Freeze in portions with some sauce for up to 3 months.
Reheat gently in a skillet with a splash of broth, or in the microwave with a damp paper towel over the bowl. Without the extra liquid, pork becomes dry.
Cafe Rio Pork in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless pork shoulder, (10 oz) mild red enchilada sauce, (4 oz) diced green chiles, packed brown sugar
Tips for Cafe Rio Pork in the Crockpot
For a sweeter, copycat-style taste, add a bit more brown sugar. Use bone-in shoulder if you like, and add an hour. Pork keeps 4 days in the fridge and freezes well for 3 months, in its juices. It is great in burritos, quesadillas and rice bowls.
Cafe Rio Pork in the Crockpot FAQ
How long does Cafe Rio Pork in the Crockpot take?
Cafe Rio Pork in the Crockpot takes 8 hours of cooking after 15 minutes of prep.
How many people does Cafe Rio Pork in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Cafe Rio Pork in the Crockpot?
14 ingredients, led by boneless pork shoulder, (10 oz) mild red enchilada sauce, (4 oz) diced green chiles, packed brown sugar. Amounts are in the recipe card above.
