Recipe information
Ingredients for - Cafe Rio Copycat Pork Bowls
1. 2 cans (12 ounces each) cola, divided -
2. 1 cup packed brown sugar, divided -
3. 1 bone-in pork shoulder roast (5 to 7 pounds) -
5. 1 tablespoon garlic powder -
6. 1 tablespoon onion powder -
8. 1-1/2 cups enchilada sauce -
9. 1 can (7 ounces) chopped green chiles -
11. Optional toppings: Black beans, sliced red onion, crumbled Cotija cheese and salsa -
How to cook deliciously - Cafe Rio Copycat Pork Bowls
1. Stage
In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Cover and refrigerate 8 hours or overnight.
2. Stage
Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours.
3. Stage
Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1/2 cup brown sugar. Cook, covered, on low until heated through, about 2 hours.
4. Stage
If desired, serve pork in bowls over rice with toppings of your choice.
