Paleo Adobo Pork
Discover the flavor-packed delight of Paleo Adobo Pork, a wholesome twist on a traditional Filipino favorite tailored for a clean-eating lifestyle. Made with tender chunks of pork shoulder, this recipe is simmered in a mouthwatering blend of coconut aminos, apple cider vinegar, and aromatic spices like garlic, bay leaves, and black peppercorns. Coconut oil sears the meat to perfection, while caramelized onions add a subtle sweetness to balance the tangy, savory sauce. This gluten-free and dairy-free dish is ideal for those following Paleo or Whole30 diets. Ready in under two hours, it’s perfect for a comforting weeknight dinner served with cauliflower rice or your favorite low-carb side. Experience hearty, homestyle cooking with a healthy spin!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 cup coconut aminos
- 0.5 cup apple cider vinegar
- 6 large garlic cloves
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 medium onion
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 1 cup water
Instructions
Cut the pork shoulder into 2-inch cubes, trimming excess fat if preferred.
Peel and mince the garlic cloves.
Peel and slice the onion thinly.
In a large pot or Dutch oven, heat the coconut oil over medium-high heat.
Add the pork cubes to the pot in batches, searing them until browned on all sides. Remove the pork from the pot and set aside once browned.
In the same pot, reduce the heat to medium and add the sliced onion. Sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Return the browned pork to the pot and mix well with the onion and garlic.
Add the coconut aminos, apple cider vinegar, water, bay leaves, whole black peppercorns, and sea salt to the pot. Stir well to combine.
Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 60 minutes, stirring occasionally, until the pork is tender.
Remove the lid and continue to simmer uncovered for additional 15-20 minutes, allowing the sauce to reduce and thicken slightly.
Once the sauce reaches the desired consistency, taste and adjust seasoning if necessary.
Remove the bay leaves and serve hot with cauliflower rice or a Paleo-friendly side of your choice.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7249 mg | 315% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 54.9 g | ||
| Protein | 218.7 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3792 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
