Name: Cafe Rio Sweet Pork Barbacoa
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 12 +
Cuisine: American, Mexican, Tex-Mex
Ingredients: 3 1/2 - 4 pound pork butt, shoulder, or picnic roast; 4-5 tablespoons taco seasoning or 2 packets (divided); 1 can diced tomatoes (undrained); 2 cans diced green chiles; 2 cloves garlic minced; 1 1/2 -2 cups brown sugar; 1/2 bunch cilantro (chopped); 1 bunch green onions (chopped)

Cafe Rio Sweet Pork Barbacoa

This crockpot Cafe Rio sweet pork barbacoa recipe is a lifesaver for busy weeknights. I love a good slow cooker meal, don’t you? Only 10min of prep needed!

Prep10 min

Cook6 hr

Total6 hr 10 min

Serves12 +

Published 14 May 2012

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This crockpot Cafe Rio sweet pork barbacoa recipe is a lifesaver for busy weeknights. I love a good “toss it all in the slow cooker and forget about it ‘til dinner time” meal, don’t you?

This is a great Monday recipe that you toss in the crock pot and forget about while you get the rest of life in order. The pork is delicious and tender, and can be used in tacos, burritos, salads, quesadillas, or taquitos. The sweetness is really a perfect complement to the spice and acidic flavors that are common in salsa and other Mexican-y foods.

If you don’t know what Cafe Rio is, it’s a great Mexican restaurant chain in the West that is super popular. It always has a line, and just about every dish is delicious. The closest one is a few hours from our house, so making mock Cafe Rio recipes is a favorite. I’m updating and posting all the recipes that you’ll need to have in order to make your own pork tacos this week, so be sure to keep coming back over the next few days for the rest of your pork taco staple items. Making all of the recipes and having a taco party is the best, and we do it often when friends and family are coming over for dinner. I know you’ll love these Cafe Rio-inspired recipes as much as we do.

How long does Cafe Rio sweet pork barbacoa last?

After making this barbacoa, be sure not to let it sit out at room temp longer than two hours to avoid its spoiling. It can store in the fridge up to 4 days, and pork barbacoa also freezes very well. Put it in an airtight container to freeze for up to 2-3 months.

What kind of meals can you use sweet pork barbacoa in?

Sweet pork barbacoa is incredibly versatile. Its subtle sweetness is a nice complement to the spicy and acidic flavors of Mexican food. Try it in tacos, burritos, salads, quesadillas, taquitos, or breakfast tacos, if you want to get real fancy.

What kind of pork meat is barbacoa made from?

Barbacoa is actually a form of cooking that originated in the Caribbean, and it’s where we get the term “barbecue” here in the U.S.! Traditional barbacoa meat is prepared using beef from the heads of cattle, but this recipe uses pork for a different flavor profile. I love the adaptability and fullness of flavor in pork, and it translates really well to a lot of different dishes!

This crockpot Cafe Rio sweet pork barbacoa recipe is a lifesaver for busy weeknights. I love a good “toss it all in the slow cooker and forget about it ‘til dinner time” meal, don’t you?

Seriously though, how good do those tacos look?!

Here’s all of the recipe you’ll need to make a Cafe Rio inspired taco feast:

Other taco filling/meat recipe that you might like:

Enjoy this great and simple recipe from my kitchen to yours!

Cafe Rio Sweet Pork Barbacoa

This crockpot Cafe Rio sweet pork barbacoa recipe is a lifesaver for busy weeknights. I love a good “toss it all in the slow cooker and forget about it ‘til dinner time” meal, don’t you?

Ingredients

3 1/2 - 4 pound pork butt, shoulder, or picnic roast

4-5 tablespoons taco seasoning or 2 packets (divided)

1 can diced tomatoes (undrained)

2 cans diced green chiles

2 cloves garlic minced

1 1/2 -2 cups brown sugar

1/2 bunch cilantro (chopped)

1 bunch green onions (chopped)

Instructions

Rub the pork with half the taco seasoning. Place it in the crock of your slow cooker.

Add the tomatoes, green chiles, and garlic.

Cook on low heat for 6 to 8 hours, or on high for 4 to 6 hours. (It depends on your slow-cooker, but you can't really overcook this; the pork should fall apart. Slow and low is better here.)

When the pork is cooked and tender, shred with a fork and remove anything creepy (you know, what you wouldn't want to eat).

Add the other half of the taco seasoning and brown sugar. Taste it and add more of either if needed. It should be sweet and still taste "mexican-y."

If you have the time, let the pork cook on high heat with the lid off the slow-cooker for at least 30 minutes to reduce the liquid. If you don't have time to do this, just serve with a slotted spoon. Add cilantro and green onions just before serving (if your kids don't like green things in their meat, chop them very small, or keep them separate and add them separately to your taco).

Notes

I have used many different cuts of pork when making this. I have even made this with pork chops when they were on sale. I haven't found much difference between the cuts of meat or if they were bone-in or boneless; it is a very easy and forgiving way to cook meat. You are free to use what you have on hand or like. This recipe makes a large batch, which will serve a crowd. If we aren't having people over, I normally freeze half the recipe for later.

Nutrition

Calories292

Carbohydrates30

Cholesterol79

Fat8

Fiber1

Protein25

Saturated fat3

Sodium240

Sugar28