If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. Oh it's so good! We've perfected the Cafe Rio Sweet Pork Copycat Recipe!
3poundsPork Shoulder/Butt Bone in with a nice fat pad on top
1Tablespoon Kosher SaltHeaping
2CarrotsLarge cut in half
10 ounceenchilada sauce
1CupCokeOr Dr Pepper is great too
2 1/3CupsLight Brown Sugar
10ounceRed Enchilada Sauce or a sauce packet
1 1/2CupsBrown Sugar
2Cans RootbeerDr Pepper, or Coke
Heat the oven to 225°
In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.
Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.
Arrange the carrots, celery, onions, and bay leaves around the pork, or place in a square of cheesecloth (the traditional way), pull up the corners and tie it shut with a string. Wedge the bundle next to an end of the pork.
Set the uncovered pork butt in the oven and bake for 12 hours.
Remove from the oven and allow to rest for 1-2 hours.