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Café Rio Shredded Pork

Course Main Course
Cuisine American
Keyword Café Rio Shredded Pork
Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings 6
Calories 704kcal


  • 2 1/2 pound pork loin
  • 2 cup salsa
  • 4 tablespoon brown sugar


To Wrap

  • 14 1/2 ounce black beans, canned
  • 1 medium bell pepper, red
  • 2 teaspoon cilantro
  • 6 medium tortilla, whole wheat
  • 6 leaf lettuce, romaine
  • 1/8 cup ranch dressing, low fat

Serve With

  • 2 cup pineapple


  • Place pork into slow cooker (no need to add any liquid). Cover and cook on low for 6 hours.
  • Shred pork in crockpot by pulling at it with two forks. Add salsa and brown sugar; mix well. Cover and cook for an additional 1 hour.
  • Once you shred the pork, chop onion and spray a sauce pan with cooking spray, heating over medium.
  • Add onion to pan and allow to brown, approximately 8-10 minutes. Add rice, broth, cilantro and salt. Cover and bring to a boil. Once boiling, turn heat down to low and simmer until rice is tender and liquid has been absorbed. Turn off heat and allow to rest 5 minutes. Fluff with a fork.
  • Meanwhile, drain and rinse beans and thinly slice bell pepper.
  • Add beans, cilantro, and 1/4 of the salsa from the crockpot to another small pan. Heat the mixture over medium while mashing some of the beans. Cook 3-4 minutes until just heated.
  • Lay out the tortillas (heat first if desired) and layer with lettuce, beans, a few slices of pepper, rice, and pork. Drizzle ranch over the top then roll up.
  • Serve with pineapple on the side.


Calories: 704kcal | Carbohydrates: 81g | Protein: 52g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 1386mg | Fiber: 14g | Sugar: 24g