Cafe Rio Pork

Start this in the morning or the night before, cooks for 6 hrs (high) or 10 hours (low) 

2 pounds pork (we use boneless pork rib meat)

3 cans Coke or Dr. Pepper (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)

1 c. 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 c. of 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.

serve with cilantro lime rice, tomatillo dressing, cafe rio pork salad, mexican black beans,  


from Allie Hardy