Sweet Pork Enchiladas from Cafe Rio feature tender, slow-cooked sweet pork wrapped in soft corn tortillas, smothered in a rich, smoky red enchilada sauce and melted cheese, topped with fresh cilantro and a drizzle of creamy tomatillo sauce, offering a delightful blend of savory, sweet, and tangy flavors.
Equipments
- Slow cooker or crockpot
- Baking dish
- Saucepan
- Mixing bowls
- Skillet or frying pan
- Spoon or spatula
- Tongs
- Knife
- Cutting board
- Aluminum foil
Ingredients
- 3 lbs pork shoulder or pork butt
- 2 cups brown sugar
- 2 cups Coca-Cola (not diet)
- 1 (4 oz) can diced green chiles
- 1 (14 oz) can red enchilada sauce
- 1 cup salsa (mild or medium)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese
- 1 cup chopped fresh cilantro
- 1 cup sour cream
- 1 cup creamy tomatillo dressing
- 1 tablespoon vegetable oil
When selecting pork for Sweet Pork Enchiladas, choose either pork shoulder or pork butt weighing around 3 pounds to ensure tender, flavorful meat after slow cooking. Use regular Coca-Cola instead of diet to achieve the perfect balance of sweetness and caramelization in the sauce. Corn tortillas are essential for an authentic texture, so avoid using flour tortillas from your local grocery store. Fresh cilantro and creamy tomatillo dressing add bright, tangy notes that elevate the dish beyond basic enchiladas. Your Sweet Pork Enchiladas from Cafe Rio copycat menu will impress with its rich layers of smoky red sauce, melted Monterey Jack cheese, and balanced sweet-savory flavors.
Instructions
- Instructions:
- Place pork shoulder in slow cooker.
- Pour Coca-Cola and 1 cup brown sugar over pork.
- Add garlic powder, onion powder, cumin, salt, and pepper.
- Cover and cook on low for 8 hours or until tender.
- Remove pork from slow cooker, shred using forks.
- Drain excess liquid from slow cooker.
- Return shredded pork to slow cooker.
- Add remaining 1 cup brown sugar, diced green chiles, salsa, and 1/2 cup red enchilada sauce.
- Stir to combine and cook for 30 more minutes on low.
- Preheat oven to 350°F (175°C).
- Heat vegetable oil in skillet over medium heat.
- Lightly fry each corn tortilla for a few seconds; set aside.
- Spread 1/2 cup red enchilada sauce in bottom of baking dish.
- Place shredded sweet pork and a sprinkle of cheese in each tortilla.
- Roll up tortillas and place seam side down in baking dish.
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese on top.
- Cover with aluminum foil.
- Bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
- Remove from oven; let cool slightly.
- Drizzle creamy tomatillo dressing and sour cream over enchiladas.
- Sprinkle chopped fresh cilantro on top.
- Serve warm.
Substitution
The Sweet Pork Enchiladas from Cafe Rio copycat menu can be adapted if you don't have pork shoulder; boneless pork loin or even chicken thighs work well with slightly less cooking time. If Coca-Cola is unavailable, try using root beer or a similar sweet soda to maintain the caramelized flavor in your slow-cooked meat. Corn tortillas can be lightly toasted in a skillet before assembling the enchiladas to prevent them from becoming soggy during baking. You can swap Monterey Jack cheese with a blend of cheddar and mozzarella to achieve a similar creamy melt and flavor profile. When serving, drizzle the tomatillo sauce sparingly if you prefer a milder tang to complement your personal taste.
Tips
Ensure your pork shoulder cooks on low for the full 8 hours to achieve the tender texture essential for shredding. When frying corn tortillas, heat the vegetable oil to medium to avoid sogginess and keep them pliable for rolling. Drain excess liquid from the slow cooker before adding additional ingredients to prevent your filling from becoming too watery. You should light up your enchiladas with fresh cilantro and creamy tomatillo dressing just before serving to maintain their vibrant flavor and texture.
Nutritions
Sweet Pork Enchiladas from Cafe Rio provide a rich source of protein from the slow-cooked pork shoulder, essential for muscle maintenance and repair. The dish also contains carbohydrates from corn tortillas and sugars found in brown sugar and Coca-Cola, offering a quick energy boost. Healthy fats are present in the melted Monterey Jack cheese and sour cream, which contribute to satiety and flavor. Your meal includes vitamins and antioxidants from fresh cilantro and tomatillo dressing, promoting overall health and digestion.
Storage
Store leftover Sweet Pork Enchiladas in an airtight container and refrigerate for up to 3-4 days to maintain freshness. For longer storage, freeze portions wrapped tightly in foil and placed in freezer bags, which can keep them safe for up to 3 months. When reheating, thaw overnight in the refrigerator, then warm in an oven at 350degF until heated through to preserve flavor and texture.
Variation or Alternatives
You can substitute pork shoulder with boneless chicken thighs for a leaner option while keeping the slow cooker method the same. Instead of Coca-Cola, try using apple cider or pineapple juice to add a different layer of sweetness and acidity. For a spicier twist, incorporate chipotle peppers in adobo sauce in the enchilada filling or sauce. To make it gluten-free, replace corn tortillas with gluten-free wraps or roasted poblano pepper strips as a low-carb alternative.
Allergies
Sweet Pork Enchiladas from Cafe Rio contain multiple common allergens such as dairy in the shredded Monterey Jack cheese, sour cream, and creamy tomatillo dressing. Corn tortillas could pose a risk for individuals with corn allergies, while the enchilada sauce and salsa may contain trace amounts of gluten or preservatives that some people react to. Your sensitivity to any of these ingredients should be carefully considered before enjoying this dish.
Why this recipe?
Sweet Pork Enchiladas at Cafe Rio combine tender, slow-cooked pork with a rich, sweet sauce that perfectly balances savory and sugary flavors. The dish features hand-rolled tortillas generously filled with seasoned pork and topped with a creamy queso sauce and fresh cilantro, creating a harmonious blend of textures and tastes. Fans appreciate the bold yet comforting flavor profile that Cafe Rio delivers consistently. You'll find it worth trying the copycat recipe to recreate this beloved, restaurant-quality experience in your own kitchen.