Cafe Rio

Bring the vibrant flavors of the Southwest to your kitchen with this irresistible Cafe Rio-inspired sweet pork salad! This crowd-pleasing recipe pairs tender, slow-cooked pork infused with the rich sweetness of soda and enchilada sauce, with a bed of fresh romaine lettuce, zesty cilantro lime rice, and perfectly seasoned black beans. Topped with creamy tomatillo dressing, fresh salsa, shredded Monterey Jack cheese, and optional avocado slices, every bite delivers a perfect balance of textures and bold flavors. Served alongside warm, fluffy tortillas, this dish is perfect for a hearty dinner or meal prep. With easy-to-follow steps and a slow-cooker-friendly approach, this recipe brings the signature Cafe Rio experience right to your table. Perfect for fans of bold, comforting Southwestern cuisine!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

Ingredients

• 3 pounds Pork shoulder (boneless)
• 12 ounces Coca-Cola or Dr Pepper (not diet)
• 10 ounces Red enchilada sauce
• 1 cup Brown sugar
• 1.5 cups Rice
• 0.5 cup Cilantro (chopped)
• 2 tablespoons Lime juice
• 15 ounces Black beans (cooked or canned)
• 6 cups Romaine lettuce
• 1 cup Fresh salsa or pico de gallo
• 1 cup Monterey Jack cheese (shredded)
• 1 cup Creamy tomatillo dressing
• 4 pieces Tortillas (large, burrito-size)
• 1 piece Avocado (sliced, optional)
• 1 tablespoon Olive oil
• 2 cloves Garlic (minced)
• 1 teaspoon Salt
• 1 teaspoon Pepper

Directions

Step 1

Prepare the pork: Place the pork shoulder in a slow cooker. Pour the 12-ounce can of Coca-Cola or Dr Pepper over it. Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork.

Step 2

Shred and season the pork: Remove the cooked pork from the slow cooker and shred it finely. Discard any excess fat. Return the shredded pork to the slow cooker. Add the red enchilada sauce and brown sugar, stirring to combine. Cook for an additional 30 minutes on low heat to ensure the flavors meld.

Step 3

Cook the cilantro lime rice: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the rice and stir to coat. Cook according to package instructions, generally by adding 3 cups of water, bringing to a boil, and then simmering on low heat for about 18-20 minutes. Once cooked, fluff the rice with a fork and stir in the cilantro, lime juice, and 1/2 teaspoon of salt.

Step 4

Prepare the black beans: If using canned black beans, drain and rinse them. Heat them in a small saucepan over medium heat with a dash of salt and pepper until warmed through.

Step 5

Assemble the salad: Place 1-2 cups of chopped romaine lettuce on each plate. Add a generous scoop of cilantro lime rice and black beans. Top with shredded sweet pork, salsa or pico de gallo, and shredded Monterey Jack cheese.

Step 6

Add toppings: Drizzle the creamy tomatillo dressing over the salad. Optional: Add avocado slices for extra creaminess.

Step 7

Warm tortillas: Heat the tortillas in a skillet or microwave until soft and warm. Serve them on the side with the salad for wrapping or dipping.

Step 8

Serve: Garnish the completed salad with additional cilantro and serve immediately. Enjoy your Cafe Rio-style sweet pork salad!

Nutrition Facts

Serving size	(4235.7g)

Amount per serving	% Daily Value*
Calories	7047.2

Total Fat 405.3g	0%
Saturated Fat 139.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 1091.9mg	0%
Sodium 11927.0mg	0%
Total Carbohydrate 533.1g	0%
Dietary Fiber 54.1g	0%
Total Sugars 213.4g
Protein 347.4g	0%

Vitamin D 24IU	0%
Calcium 1743.6mg	0%
Iron 44.5mg	0%
Potassium 7753.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 19.4%

Carbs: 29.7%