This Mexican Sweet Pork, cooked in a slow cooker, is soft and tender with bursts of flavor in each bite. Delicious served over rice OR we love it served like the sweet pork burrito or salad from the popular restaurants Cafe Rio or Costa Vida with all the fixings.
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Hello again! How are things with you?
Things are super busy around here, but I’m keeping afloat so far. I love this time of year, but sometimes I have to remember to take time to enjoy it because there’s always a lot going on.
Today I’m back here to share with you this delicious Mexican Sweet Pork.
To be clear, there’s no authentic ties to Mexico (at least that I know about) with this recipe. My Sister-in-law Lisa shared it with me many years ago in an old family cookbook. We’ve been loving it (and making it like crazy) ever since.
Serving suggestions for this sweet pork
This sweet pork is super yummy in a burrito or salad like the popular restaurants in Utah (Cafe Rio or Costa Vida) serve it with all the fixings. You know, tortilla, rice, beans, guacamole, salsa, etc. The whole shebang. YUM.
It’s a great recipe to feed a crowd. We love to make it for big family gatherings and let everyone make their own sweet pork burrito or salad. It’s a meal that everyone enjoys.
For a easier meal, we just serve it over rice. And during the harvest season we almost always serve it with this easy fresh salsa on top. Seriously yum. The flavors are so good.
It also makes great leftovers that you can easily freeze too.
Okay my friends. This recipe is sure to be a winner. We’ve been making and loving it for years. Enjoy!
Mexican Sweet Pork {Slow Cooker Recipe}
This Mexican Sweet Pork, cooked in a slow cooker, is soft and tender with bursts of flavor in each bite. Delicious served over rice OR we love it served like the sweet pork burrito or salad from the popular restaurants Cafe Rio or Costa Vida with all the fixings.
Ingredients
- 4 to 5 pound pork bone-in butt roast see note
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 cups brown sugar
- 1 cup worcestershire sauce
- 1 ¼ cups (10 ounces) red enchilada sauce see note
Instructions
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To the insert of a 6-quart or larger slow cooker, add the bone-in pork roast. Season pork with salt, chili powder, garlic powder, onion powder, and black pepper. Add the brown sugar on the roast and then pour the worcestershire sauce and red enchilada sauce on the very top. No need to stir.
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Cover and cook on low for 8-9 hours or high for 6-7 hours. Pork is done when it is tender and falling off the bone. Discard bone and any extra fat and shred pork with two forks, mixing to coat well with the sauce. Serve over rice with desired toppings (see note), in burritos, on a salad, as a side of meat, on buns for sandwiches, or any other way you like!
Recipe Notes
1. I’ve also made this recipe using a pork bone-in shoulder roast.
2. You can use any kind of store bought or homemade red enchilada sauce that you like. Our family prefers mild varieties.
3. My favorite way to eat this sweet pork is over brown rice with this easy fresh salsa on top. We also love it served like the popular restaurants in Utah (Cafe Rio or Costa Vida) do in a burrito or salad with all the fixings.
Recipe Source: Heather @ The Cook’s Treat, adapted from a recipe shared with me by my sister-in-law Lisa M.
All images and text ©The Cook’s Treat
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