Sweet Pork Burrito

A delicious Cafe Rio-inspired sweet pork burrito, smothered in enchilada sauce. Perfect for any occasion with marinated pork, cilantro lime rice, and Monterey Jack cheese.

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Step 1

Put the pork in a heavy-duty zip-top plastic bag to marinate. Add about a can and a half of Coke and 1/4 cup of brown sugar. Marinate in the fridge for 4 hours or overnight.

Step 2

Drain marinade and put pork, 1/4 can of Coke, water, and garlic salt in a slow-cooker on high for about 3-4 hours or on low for 8 hours. (You want the meat to shred easily, but not be too dry.)

Step 3

Remove pork from slow cooker and discard any liquid left in the pot. Shred pork.

Step 4

In a food processor or blender, blend 1/4 can Coke, chilies, enchilada sauce, and 1 cup brown sugar. If the mixture looks too thick, add more Coke little by little. Put shredded pork and sauce in slow cooker and cook on low for 2 hours.

Step 5

Combine all the sauce ingredients in a small saucepan. Bring to a boil, then reduce heat to low and simmer for at least 20 minutes.

Step 6

Heat oven to 450 degrees F.

Step 7

Layer rice, beans, pork, and 1/4 cup cheese on top of the tortilla. Roll it up into a burrito. Pour about 1/2 cup green enchilada sauce over the burrito and top with remaining 1/4 cup cheese. Bake until cheese is melted, about 5-7 minutes.

Step 8

Serve with lettuce, pico de gallo, and guacamole.