This slow cooked, shredded, Sweet Pork is to die for. It’s sweet and spicy and perfect to put on anything and everything, or just eat plain. This is a copycat recipe from the popular Mexican restaurant, Cafe Rio. They make sweet pork and put it in a burrito with beans, rice, salsa, and cheese, and then they smother it in more salsa and cheese and bake it. It is one of my favorite splurge meals and something I have only found in Utah and Idaho.
After several attempts to nail the exact flavor I was looking for, I found it. This recipe calls for adobo sauce which is found in the Mexican aisle. It’s a little can of Chipotle Peppers in Adobo Sauce. It’s extremely spicy but has incredible flavor. Only one tablespoon is used for this recipe, but you can add more if you want more kick. Portion the leftovers from the can into freezer safe containers to use for later. Like in my Smokey Black Bean and Sweet Potato Chili.
There is also a partial can of enchilada sauce in this recipe. Save the rest and either freeze it or make enchiladas with the pork and pour it over top before baking.
If you want your house to smell amazing all day, want to make new friends, and want to have an easy and delicious dinner, try out this Sweet Pork! It tastes great on a salad, in a burrito, as enchiladas, over rice, or in soup. The possibilities are endless!
- 3-4 pound pork roast
- 2-3 tsp. adobo sauce (from can of Chipotle Peppers)
- 1½ tsp. salt
- 1 tsp. garlic, minced (2 cloves)
- 1 tsp. cumin
- ½ tsp. ground mustard (dry)
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup enchilada sauce
- 1 cup Dr. Pepper (NOT diet)
- Additional ½-1 cup brown sugar
- Place pork roast in crock pot.
- Sprinkle on all seasonings and sugar. Pour enchilada sauce and Dr. Pepper over everything.
- Cook on LOW for 10-12 hours or HIGH for 5-6 hours. After the allotted time, using two forks, gently pull and shred the pork. If it will not shred easily, it needs to be cooked longer.
- Try not to shred the pork to tiny pieces because it will get mushy. Just shred into chunks and then ADD ½-1 cup brown sugar, depending on taste. Stir and cover with lid. Cook for an additional 30 minutes. Serve.