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Sweet and Spicy Pork (Cafe Rio Copycat)


I highly recommend serving this sweet & spicy pork with a batch of green chile lime rice.



For pork:

  • 1 (2.5-3lb) pork loin roast
  • 1 can yellow El Pato sauce
  • 1 can green El Pato sauce
  • 1 can tomato sauce (I use no salt added)
  • 1/23/4c brown sugar (or more, if you want it less spicy)

Ideas for serving:

  • tortillas*
  • rice (I prefer green chile lime rice)
  • black beans
  • enchilada sauce*
  • grated cheese*
  • lettuce
  • tomatoes


  1. Put roast in a slow cooker with about 1c water. Cook on high 8-10 hours. Remove roast and shred with forks, removing any fat. Drain and quickly rinse crock pot (don’t worry about getting everything out, just a quick rinse to remove any extra fat hanging around). Return shredded pork to slow cooker with remaining ingredients. Stir to combine well and heat through till warm.

To serve:

  1. In a flour tortilla, add a layer of rice, pork, and black beans. Roll up like a burrito, and spoon enchilada sauce on top. Sprinkle with cheddar (or other) cheese. Broil until cheese is melty. Serve with shredded lettuce and chopped tomatoes, if desired.


*For a gluten free version, use brown rice tortillas and be sure your enchilada sauce is gluten free (most green sauces are). For dairy free, just skip the cheese!