Slow Cooker Adobo Pork
Transform your dinner routine with this irresistibly flavorful Slow Cooker Adobo Pork, a Filipino-inspired classic that’s as easy as it is delicious. Tender chunks of pork shoulder are slow-cooked to perfection in a savory-sweet marinade of soy sauce, tangy white vinegar, and a touch of brown sugar, infused with the rich aroma of garlic, bay leaves, and black peppercorns. This hands-off recipe starts with a quick sear for extra depth of flavor, then simmers low and slow in your crockpot until melt-in-your-mouth tender. Serve it over steamed white rice, garnished with vibrant green onions, for a comforting, crowd-pleasing meal. Perfect for meal prep or lazy weekends, this dish offers bold flavors with minimal effort, making it a must-try for lovers of slow cooker recipes and authentic global cuisine.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed)
- 0.5 cup soy sauce
- 0.25 cup white vinegar
- 0.5 cup water
- 2 tablespoons brown sugar
- 5 cloves garlic cloves (minced)
- 3 leaves bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon vegetable oil
- 1 medium onion (sliced)
- 2 tablespoons chopped green onions (optional for garnish)
- steamed white rice (for serving)
Instructions
Cut the pork shoulder into 2-inch chunks, trimming off excess fat, and set aside.
In a medium bowl, combine soy sauce, white vinegar, water, and brown sugar. Stir until the sugar dissolves. Set the mixture aside.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork pieces for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Once seared, transfer the pork pieces to the slow cooker.
In the same skillet, sauté the sliced onion for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the onion and garlic to the slow cooker.
Pour the soy sauce mixture over the pork in the slow cooker.
Add the bay leaves and whole black peppercorns to the slow cooker.
Cover the slow cooker with the lid and cook on low heat for 6 hours or until the pork is tender and easily pulls apart.
Once cooked, remove the bay leaves. Optional: Taste the sauce and adjust the seasoning with additional soy sauce or vinegar if needed.
Serve hot over steamed white rice. Garnish with chopped green onions for added flavor and color.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5219 mg | 227% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 23.2 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3316 mg | 71% | |
*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.
