If you haven’t been to a Cafe Rio you are missing out, my friends. For real. It is a chain that is all over Utah and has started to spread throughout the western United States. The first time that I went to a Cafe Rio I wasn’t all that impressed. Sorry, but it’s true. I thought it was good, but not worth the crazy wait. And then I tried the sweet pulled pork, and everything changed. Mmmm…..sweet pulled pork.
There are a million copycat recipes out there for Cafe Rio’s sweet pulled pork. I am aware of that. Some use Coke, some use enchilada sauce, some are quite elaborate. But this one is my family’s version and I want to share it with you because it is the easiest one that I can imagine, which I why I use it. I am lazy like that. I’m not gonna lie: it’s not as amazing as the real deal. But neither are any of those other recipes. I have tried many of them. But it IS delicious and as close as I’m gonna get outside of the restaurant.
On Friday I shared our version of Cafe Rio’s Cilantro Lime Ranch Salad Dressing. You can use this pork and that dressing to create a taco salad using tortillas, black beans, rice, lettuce, chips, and pico de gallo. I like to order the salad in the restaurant, but at home I always go for a simple burrito with meat, lettuce, tomato, cilantro lime ranch dressing, and a bit of sour cream. Really, the possibilities are endless. Enjoy!
- 2 lbs pork tenderloin
- 1 cup salsa
- 1 cup brown sugar
- Place the tenderloin in a crock pot.
- Dump a cup of salsa and a cup of brown sugar on top of the meat.
- Let it cook for 4-5 hours on high. You can cook it longer on low.
- When about 1 hour remains, shred the pork with a fork--during the final hour, it will soak up all the juices.
- Now eat up! Yum.
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