Main Dishes
Cafe Rio Copycat Sweet Pork Barbacoa
| Level: Easy |
Total Time: 1 hour |
Yield: 12 servings |
Barbacoa is traditionally a Mexican way to cook beef or lamb with spices. But we think this barbacoa sauce recipe is equally delicious with pork, chicken, or even shrimp! This recipe was inspired as a copycat sauce version of Cafe Rio’s Pork Barbacoa. The sweetness of the Dr. Pepper melds together perfectly with the complex nature of Mexican vanilla and other spices in this easy-to-create sauce. Perfect with our Pulled Pork !
Cafe Rio Copycat Sweet Pork Barbacoa
Print RecipeServings: 12 people
Calories: 120kcal
We just love this sauce and the sweetness of the Dr. Pepper together with the complex nature of Mexican vanilla with other Mexican spices! This recipe is an easy-to-create sauce that can be used with many dishes.
Equipment
- sauce pan
Ingredients
- 4 Garlic cloves minced
- ½ cup Ketchup
- 1 cup Beef stock
- 2 teaspoons Cumin
- ½ cup Red enchilada sauce
- 1 teaspoon Ground coriander
- 2 Tablespoons Lime juice
- ¼ cup Brown sugar
- 1 cup Dr. Pepper
- 1 Tablespoon Chipotle pepper in adobo sauce minced (1 pepper)
- 2 Tablespoons Agave syrup
- 1 Tablespoon Smoked paprika
- 1 teaspoon Mustard powder
- ¼ teaspoon Mexican vanilla extract or regular vanilla extract
- Salt and pepper to taste
Instructions
- In medium saucepan over medium high heat, add garlic, ketchup, beef stock, red enchilada sauce, lime juice, Dr. Pepper, brown sugar, cumin, ground coriander, chipotle peppers in adobo sauce, agave syrup, smoked paprika, mustard powder, Mexican vanilla extract, salt to taste, and pepper to taste.
- Heat ingredients for about 45 minutes or until reduced by half. Remove from heat and allow to cool before using or refrigerating.
Notes
- If you do not have Mexican vanilla extract regular vanilla extract will do just fine.
- I used agave syrup but feel free to use whatever form of sweetener you have. The important thing is to get the sweetness correct.
- To kick the spiciness up a notch you can always use more chipotle peppers.