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Cafe Rio Smothered Sweet Pork Burritos

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Cafe Rio Smothered Sweet Pork Burritos – pork, sweet green chile sauce, seasoned beans & rice, all smothered together with melty jack cheese.

This delicious combination of flavors from Cafe Rio tastes delicious not only in salads (if you haven’t made this sweet pork salad, you need to), but also tastes amazing in burrito form. Cafe Rio smothered burritos are legendary not only for their size but for all the delicious ingredients packed inside: sweet pork, cilantro lime rice, seasoned black beans, sweet green chile sauce, and tons of jack cheese all wrapped in a big soft flour tortilla. One of their burritos can last you 2 meals they are so big!

One thing that sets these burritos apart from others is the sweet green chile sauce smothered on top of and inside of the burritos – the sauce has the fresh flavor of green chiles but a sweetness and brightness from sugar and lime juice that makes the whole flavor of these burritos.

To make these Cafe Rio Smothered Sweet Pork Burritos, be sure to prep all your ingredients ahead of time. These can seem like a lot to make, but if you prep the ingredients early in the day and cook the pork in the crock pot all day, then it’s easy to pull the burritos together.

Cafe Rio Smothered Sweet Pork Burritos

Cafe Rio Smothered Sweet Pork Burritos – pork, sweet green chile sauce, seasoned beans & rice, all smothered together with melty jack cheese.
Servings 10 burritos
Author Shannon Lyon


Sweet Pork

  • 2 lb. pork tenderloin roast (no bone)
  • 2 teaspoons garlic salt
  • 3-4 cups water
  • 2 cups Coke (not diet)
  • 1 4 oz. can, diced green chiles
  • 1 10 oz. can, red enchilada sauce
  • cups brown sugar
  • 1 teaspoon chili powder

Cilantro Lime Rice

  • 2 cups uncooked white rice (long-grain)
  • 2 cubes chicken bullion
  • 4 cups water
  • 4 tablespoons butter
  • 3 tablespoons fresh squeezed lime juice
  • 1/2 cup finely chopped fresh cilantro

Seasoned Black Beans

  • 2 tablespoons olive oil
  • 4 cloves garlic, mined
  • 2 teaspoons cumin
  • 2 cans black beans, drained
  • 2 4-oz. cans, diced green chiles
  • cups tomato juice
  • 1 teaspoon salt
  • 1/2 cup finely chopped fresh cilantro

Sweet Green Chile Sauce

  • 1 jar (16 oz.) MILD salsa verde
  • 1 4-oz. can, diced green chiles
  • 1/4 cup white sugar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • juice of 1 lime

For Assembly

  • 1 package extra large flour tortillas (burrito size)
  • 2-3 cups monterey jack cheese, shredded
  • aluminum serving containers for baking (optional but fun – can also place all burritos in a 9×13" baking pan)


Sweet Pork

  • Place pork in crock pot. Add water and garlic salt. Cook on high for about 3-4 hours (or low for 6-7), until it’s cooked through and shreds easily.
  •  Remove pork from crock pot into a large bowl. Drain any liquid left in the pot. Shred pork into 1-2 inch pieces with forks. Return to (empty) crock pot.
  • In a food processor or blender blend coke, green chilies, enchilada sauce, brown sugar, and chili powder. Blend until smooth. Pour over pork in crock pot.
    Cook on low for 2 hours.

Cilantro Lime Rice

  • In a saucepan combine rice, water, butter, and chicken bullion. Bring to a boil. 
  • Once boiling, turn to low, cover, and cook on low 15-20 minutes, until rice is tender. Remove from heat. Fluff with fork. 
  • In a small bowl combine lime juice and diced cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Seasoned Black Beans

  • In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. 
  • Add beans, green chiles, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Sweet Green Chile Sauce

  • In a small saucepan, add jarred green salsa, diced green chiles, water, sugar, salt, and lime juice.
  • Cook over low heat until slightly bubbling, continuously mixing. Once mixture has bubbled for 2 minutes, remove from heat and set aside.

Burrito Assembly

  • Preheat oven to 400°F.
    You can make the burritos each in their own individual aluminum serving dish, or you can roll them all up into a baking dish and bake together.
  • Begin building burritos by laying out a large tortilla, then adding shredded pork, rice, beans, a spoonful of sweet green chile sauce, and a pinch of shredded cheese.
  • Roll the burrito up, place into baking dish, then slather with green chile sauce and a heaping handful of cheese.
    If making a large pan of these, wait to slather the sauce and cheese on top until they are all rolled up in the pan.
  • For individual burritos, bake in preheated oven for 6-8 minutes until cheese is bubby. For a pan of burritos, bake for 10-12 minutes.
    Remove from oven when cheese is bubby and enjoy!

Have you had this Cafe Rio Pork Burrito before? Let me know if you make this … And tag me @plumstreetcollective on Instagram. Thanks for reading!

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