Cafe Rio Copycat Pork Bowls

Total Time

Prep: 20 min. + marinating Cook: 12 hours

Makes

8 servings

Ingredients

• 1 bone-in pork shoulder roast (5 to 7 pounds)
• 2 cans (12 ounces each) cola, divided
• 1 cup packed brown sugar, divided
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon pepper
• 1-1/2 cups enchilada sauce
• 1 can (7 ounces) chopped green chiles
• Hot cooked rice
• Optional toppings: Black beans, chopped red onion, crumbled cotija cheese, salsa

Directions

1. In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Refrigerate 8 hours or overnight.
2. Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours.
3. Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1 cup brown sugar. Cook, covered, on low until heated through, about 2 hours.
4. Serve pork in bowls over rice. If desired, add toppings.

Nutrition Facts

1 cup cooked pork: 419 calories, 22g fat (8g saturated fat), 125mg cholesterol, 560mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 37g protein.

source https://www.tasteofhome.com/recipes/cafe-rio-copycat-pork-bowls/

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