A traditional tostada, a crispy corn shell topped with refried bean, lettuce, tomatoes, cheese and guacamole, but with the addition of a Cafe Rio style sweet pork, it’s anything but ordinary.
There’s a local fast food Mexican restaurant in Utah that’s super popular. Everything is made to order, the portions are huge, and the food is fresh and addicting. We love Cafe Rio sweet pork; my husband especially. When I suggest going out to eat, Café Rio is the first place he suggests.
We nearly always order a Sweet Pork Salad and split it. Their salads are huge! If I’m at Café Rio by myself, I’ll order a tostada instead. It’s about half the size of the salad, but still huge by tostada standards. My copycat toastadas are smaller, so plan on serving two per person.
Making Café Rio Sweet Pork Tostadas in an Instant Pot
Most Café Rio sweet pork recipes require cooking for 6-8 hours in the slow cooker. In the pressure cooker, you can get your Café Rio sweet pork fix in about an hour, without waiting in the Café Rio line, and for a fraction of the cost.
- 7 ounce can diced green chiles
- 2 cups Coke, divided
- 1/2 cup picante sauce
- 1/3 cup brown sugar
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1/4 teaspoon cumin
- 4 pounds boneless picnic pork shoulder, trimmed and cut into 1-inch cubes
- 1 cup red enchilada sauce*
- 5-inch white corn tortillas
- Refried beans
- Shredded lettuce
- Shredded Mexican cheese
- Fresh Salsa
Add chiles, 1 cup Coke, chunky salsa, brown sugar, tomato paste, chili powder, and cumin to the pressure cooking pot; stir to combine. Add the pork to the pressure cooking pot.
Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 10 minutes. After 10 minutes, release any remaining pressure. When valve drops carefully remove lid.
Pour the meat into a colander to drain juices.
Shredded the pork and put it back in the pressure cooking pot. Add remaining 1 cup Coke and enchilada sauce and stir to combine. Heat on saute setting until heated through.
Preheat oven to 350°. Lightly spray tortillas with cooking spray. Bake until tortillas are crisp and starting to brown, about 5 minutes.
Spread tortillas with refried beans, top with sweet pork, shredded lettuce, cheese, guacamole and salsa.
*I used Frontera Red Chile Enchilada Sauce