Cafe Rio Sweet Pork Barbacoa Recipe (2024)

FAQs

Is Cafe Rio Barbacoa beef or pork? ›

Home Of The Original sweet pork barbacoa

Steve Stanley's signature recipe, Cafe Rio's Sweet Pork Barbacoa is a delicious fan favorite.

"Slow-cooked pork tenderloin in a very sweet, spicy, smokey, Mexican-inspired sauce.

There are a few sweet pork recipes out there but I've found the best one to be this near-perfect imitation of Cafe Rio's sweet pork. The key ingredients are (besides pork, of course) Coca-Cola, brown sugar, chilis, enchilada sauce, and spices. Accept no substitutions!

Barbacoa is a method of cooking meat (historically lamb or goat, though beef or pork is often used today) that produces tender and juicy results. It's traditionally steam-cooked underground, but modern barbacoa can be prepared over an open fire, on the stove, or in a slow cooker.

“Barbacoa, made from the meat of a cow's head, is cheap yet rich in flavor.” Customarily served at weekend breakfasts, the cheek, or cachete, is loaded with collagen, and slow-roasting enhances its savory flavor and silky texture.

Carnitas & Barbacoa – Where carnitas is a slow cooked braised pork, Barbacoa is a slow cooked braised beef. Barbacoa is usually the beef cheeks and is seasoned with an adobo seasoning. After the barbacoa has been cooked, it too is pulled which is why these two types of meat dishes can be confused with one another.

Carnitas is a traditional Mexican dish made with pork.

This is in contrast to barbacoa, which is made with beef. Carnitas means "little meats" in Spanish. It's a slow-cooked pork dish that is simmered until it becomes tender and juicy.

The main difference between barbacoa and carnitas is the type of meat and how they are cooked. Carnitas is made with pork. Barbacoa can be made with different types of meat such as beef, lamb or goat. The other difference is the cooking process.

If you're looking for the healthiest pork options, you want lean cuts -- tenderloin, loin chops and sirloin roast. Bacon and other fatty cuts are very high in artery-clogging saturated fat and cholesterol and not for everyday eating.

Pork tenderloin is highly valued in gastronomy and is one of the most tender and lean cuts. Its soft and delicate texture makes it a popular choice for elegant dishes. It can be grilled, roasted in the oven, or used in grilled dishes. Pork tenderloin is perfect for those seeking a refined dining experience.

What is the safest pork to eat? ›

It's best to avoid fat-heavy pork products like bacon. Opt instead for leaner varieties that are minimally processed and higher in protein. Eating undercooked or raw pork can result in parasitic infections. Taenia solium, or pork tapeworm, is an intestinal parasite.

Cafe Rio Tacos, Sweet Pork Barbacoa (1 serving) contains 8g total carbs, 8g net carbs, 7g fat, 5g protein, and 120 calories.

Benefits of Barbacoa

One interesting fact, too, is that barbacoa—because it's made from the head—contains high levels of collagen. It is also extremely high in protein. It is a little high in fat, so it's not a meal for every day but is a good source of meat protein.

Carnitas & Barbacoa – Where carnitas is a slow cooked braised pork, Barbacoa is a slow cooked braised beef. Barbacoa is usually the beef cheeks and is seasoned with an adobo seasoning. After the barbacoa has been cooked, it too is pulled which is why these two types of meat dishes can be confused with one another.

Barbacoa at Chipotle is made from tender and moist seared beef that's been braised in an incredible blend of adobo, lime, cumin, garlic, and oregano. This slow-cooked masterpiece can be added to tacos, salads, bowls, and more!

The barbacoa at Chipotle is made with beef.

Barbacoa is a slow-cooked beef dish that is marinated in a blend of spices and chili peppers and braised for many hours. The end result of the long, slow cooking process is flavorful, juicy meat that is savory and spicy, with a tender texture that is easily shreddable.

Hailing from Mexico and the Caribbean, Beef Barbacoa is a dish of meat that's traditionally slow-cooked – often in pits – with seasonings or a light broth until very tender.