Description
This Cafe Rio Sweet Shredded Pork recipe is a flavorful and tender slow-cooked pork butt seasoned with a blend of spices, Adobo sauce, and Coke for a perfect balance of sweet and savory. Ideal for burritos, this pork pairs beautifully with fresh toppings like lettuce, avocado, and Cotija cheese, making it a delicious and satisfying meal option.
Ingredients
Scale
Main Ingredients
- 3-4 pound pork butt
- Salt and pepper, to taste
- 1 (8.25-oz) jar Adobo Sauce
- 1 (12-oz) can Coke, approximately 1 and 1/2 cups (NOT diet, no Coke Zero)
- 1 cup sugar
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 1 teaspoon dry mustard powder
- 1/2 teaspoon chili powder
Sauce and Toppings
- 1 cup mayonnaise
- 1 (.4-oz) package buttermilk ranch dressing mix (dry)
- 1 serrano pepper, seeded and roughly chopped
- 3 small tomatillos, chopped
- Juice from 1 lime
- 1/2 bunch cilantro
- Shredded lettuce, for serving
- Hot rice, for serving
- Black beans, warmed, for serving
- Sour cream, for serving
- Avocados or guacamole, for serving
- Cotija cheese, for serving
Instructions
- Prepare the Pork: Season the pork butt generously with salt and pepper. Place it in a slow cooker or large pot suitable for slow cooking.
- Make the Cooking Liquid: In a bowl, mix the jar of Adobo sauce, Coke, sugar, minced garlic, cumin, dry mustard powder, and chili powder thoroughly until combined. Pour this mixture over the pork to cover it well.
- Slow Cook the Pork: Cover and cook the pork on low heat for approximately 8 hours (480 minutes), or until the meat is very tender and easily shredded.
- Shred the Pork: Once fully cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooking juices to keep it moist and flavorful.
- Prepare the Ranch Sauce: In a blender, combine the mayonnaise, dry buttermilk ranch dressing mix, serrano pepper, tomatillos, lime juice, and cilantro. Blend until smooth and creamy.
- Assemble Burritos: Warm tortillas and layer shredded pork, shredded lettuce, hot rice, black beans, sour cream, avocado or guacamole, Cotija cheese, and drizzle with the prepared ranch sauce. Roll up and serve immediately.
Notes
- Use regular Coca-Cola, not diet or Coke Zero, to ensure the proper sweetness and caramelization.
- Adjust the serrano pepper amount to control the heat level of the ranch sauce.
- For quicker preparation, use a pressure cooker to reduce cook time to about 1-2 hours, but adjust liquid amounts accordingly.
- Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with warm flour or corn tortillas depending on your dietary preference.
