Instant Pot Cafe Rio Pork
Delicious instant pot sweet pork just like you would get at Cafe Rio!
Servings 8 servings
Calories 387kcal
Ingredients
- 2 lbs. boneless pork carnitas, shoulder, picnic or butt roast etc.
- 1/2 cup Coke (not diet)
- 1/2 cup brown sugar
- 1 1/2 cups red enchilada sauce
- 4 oz. diced green chilies
- 1 cup water
Seasoning Mixture
- 1 Tbsp chili powder
- 1/2 Tbsp cumin
- 1 tsp garlic powder
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp cornstarch optional
- 1 Tbsp water optional
Instructions
- Mix together seasoning mixture. Cut pork into 1-2 Inch pieces and place in a zippered plastic bag.
- Add seasoning to pork and shake to coat.
- Place meat in Instant Pot. Add in 1 cup water, being careful not wash off the seasoning.
- Cook on high pressure for 30 minutes and do a 30 minute natural release.
- Drain any excess liquid.
- Mix together Coke, brown sugar, enchilada sauce and green chilies and pour over meat. Turn on saute and stir until sauce thickens. If it doesn't thicken enough add in the cornstarch/water mixture and stir.
- Serve with rice and black beans.
Notes
- After seasoning the meat, you can saute it for a few minutes in the Instant Pot to brown it if you like, but I usually skip this step.
- I cut the meat into 1-2 inch size squares and then I don't shred it after it is done cooking. By the time I've added the sauce and stirred it a while, the pieces almost shred themselves.
- My favorite way to enjoy this Instant Pot Cafe Rio Pork is in a salad. It's what I order every time I go to the actual restaurant. Find all the instructions and ingredients you'll need to make it here.
Nutrition
Calories: 387kcal | Carbohydrates: 21g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 769mg | Potassium: 401mg | Fiber: 1g | Sugar: 18g | Vitamin A: 620IU | Vitamin C: 3.1mg | Calcium: 38mg | Iron: 1.9mg