Copycat Cafe Rio's Sweet Pork Barbacoa Salad

Fast food prices got you clutching your wallet tighter than your favorite burrito? Ditch the drive-thru guilt and make this juicy, sweet-and-savory Slow Noon Sweet Pork Fiesta Salad at home. You’ll get bold chili-lime-basil magic, Cafe Rio–style sweetness, and enough leftovers to make tomorrow’s lunch jealous.

We’re taking the legendary Cafe Rio Sweet Pork Barbacoa Salad and giving it the Flavor Expedition Co. glow-up. Our Slow Noon seasoning (Chili Lime Basil) brings a mild kick with bright citrusy tang and a whisper of fresh basil that pairs beautifully with the caramelized sweetness of Dr. Pepper and brown sugar. Stack it on fresh greens, creamy avocado dressing, and fluffy rice for a salad that’s more of a party in a tortilla.

Feeds: 8–10 hungry humans
Cook Time: 8–9 hours
Total Time: ~9 hours (including prep)
Cook Temp: Low (slow cooker magic)
Servings: About 8 big salads

🛒 Ingredients

For the Sweet Pork:

• 3 lbs boneless pork shoulder (a.k.a. Boston butt)

• 16 oz Dr. Pepper (NOT diet—flavor matters!)

• 1/4 cup water

• 1/4 cup Slow Noon Chili Lime Basil seasoning (Flavor Expedition Co.)

• 1 (4 oz) can diced green chiles

• 8 oz red enchilada sauce

• 1 cup packed brown sugar

For the Salad Build:

• Large flour tortillas (warmed)

• Chopped romaine lettuce

• Cooked rice (cilantro-lime is a winner)

• Black beans or pinto beans

• Roasted corn (optional but chef’s kiss)

• Cotija cheese, crumbled

• Avocado crema (try the recipe from our shrimp tacos post)

🥘 Step-by-Step Instructions

1. Season & Start Slow Cooking:
   Spray your slow cooker with non-stick spray. Place the pork shoulder inside and generously coat it with Slow Noon seasoning.

2. Add the First Liquid Love:
   Pour 1 cup of Dr. Pepper and the water around (not on top of) the pork. No need to submerge it—just a flavorful steam bath.

3. Low & Slow Magic:
   Cover and cook on LOW for 6–7 hours.

4. Shred Like You Mean It:
   Remove the pork, place it on a cutting board, and shred with two forks. Discard excess fat. Drain the slow cooker of any remaining liquid.

5. Make the Sauce:
   In a blender or food processor, combine the remaining 1 cup Dr. Pepper, diced green chiles, enchilada sauce, and brown sugar. Blend until smooth.

6. Marry the Flavors:
   Return shredded pork to the slow cooker, pour sauce over the top, and stir until every strand is coated. Cook on LOW for an additional 2 hours so the flavors get all cozy.

7. Assemble the Fiesta:
   On a large plate, layer a warm tortilla, a pile of rice, beans, and romaine lettuce. Top with a generous scoop of sweet pork, sprinkle with Cotija cheese, drizzle with avocado crema, and add corn if you’re feeling extra.

💡 Tips & Notes

• Make Ahead: This pork reheats beautifully, making it perfect for meal prep or party hosting.

• Extra Zing: Add a squeeze of fresh lime over your salad before serving.

• Protein Swap: Works great with chicken thighs if pork isn’t your jam.

• Serving Idea: Skip the salad and make tacos, burritos, or even nachos.

With Slow Noon working its citrusy-herb magic, you’ve just made the kind of sweet pork salad that turns “meh” weeknights into fiesta nights. Your tastebuds will thank you, your wallet will thank you, and that takeout app on your phone will feel very, very lonely.

If you loved this Slow Noon Sweet Pork Fiesta Salad, you’re going to flip for the rest of our recipes. Explore more Flavor Expedition Co. creations and keep the flavor party going!