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Crockpot Meals

Pork Adobo

Pork shoulder braised slowly in vinegar, tamari, garlic, bay leaves, and black pepper until tender, then crisped and glazed in the reduced sauce.

Why you'll love Pork Adobo

Adobo is the national dish of the Philippines, and its sharp, garlicky, peppery sauce is unforgettable. Pork shoulder braises slowly in vinegar, garlic, bay leaves, and whole black peppercorns until tender, and the sauce reduces into a glossy, tangy, savory glaze. Tamari stands in for soy sauce and gives the same deep, savory saltiness.

The finish is what makes it. After the long cook, the pork comes out and gets crisped in a hot skillet while the braising liquid reduces in the pan, and then the two come back together, so the edges are crisp and caramelized and every piece is coated in sauce. Letting the vinegar simmer briefly before covering mellows its sharpness.

Serve it over cauliflower rice or with sautéed greens to catch the sauce.

Quick overview: This Pork Adobo takes 15 min of hands-on time and about 7 hr 15 min in all and makes 4 servings, each about 1 1/4 cups. You'll need a slow cooker and a skillet.

Jump to recipe

Glazed pork adobo scattered with scallions
Prep 15 minCook 7 hrTotal 7 hr 15 minServes 4Serving about 1 1/4 cupsYou'll need Slow cooker, Skillet

Ingredients

  • 2 1/2 lb boneless pork shoulder, cut into 2-inch pieces
  • 1/2 cup apple cider vinegar or cane vinegar
  • 1/3 cup tamari Label: water, soybeans, and salt
  • 1 head garlic, cloves peeled and smashed
  • 4 bay leaves
  • 1 1/2 tsp whole black peppercorns, lightly cracked
  • 1 medium onion, sliced
  • 1/2 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 tbsp avocado oil
  • 2 scallions, sliced
  • Make it from scratch: Chicken Bone Broth

Instructions

  1. Load the slow cooker: Put the pork, vinegar, tamari, garlic, bay leaves, peppercorns, onion, and broth in the slow cooker and stir to coat.
  2. Slow-cook: Cover and cook on low for 7 to 8 hours, until the pork is very tender.
  3. Reduce the sauce: Lift out the pork. Pour the liquid into a wide skillet, discard the bay leaves, and boil for 8 to 10 minutes, until reduced by about half and glossy. Pour it into a bowl.
  4. Crisp the pork: Wipe the skillet, add the avocado oil, and heat over medium-high. Add the pork and cook for 4 to 5 minutes, turning, until the edges are browned and crisp.
  5. Glaze: Pour the reduced sauce over the pork and toss until coated.
  6. Serve: Serve scattered with scallions.

Storage and leftovers

Refrigerate for up to 5 days; adobo gets better as it sits.

Freeze for up to 3 months. Reheat in a skillet to crisp it again.

Variations

  • Chicken adobo: Use bone-in chicken thighs and cook 5 hours on low.
  • Coconut adobo: Stir 1/2 cup full-fat coconut milk into the reduced sauce.
  • Coconut aminos: Use coconut aminos in place of the tamari for a sweeter, soy-free adobo.
  • Spicy: Add a few dried chiles to the slow cooker.

Notes and tips

  • Reduce the sauce: Reducing concentrates the flavor and makes it glossy.
  • Crisp the pork: Crisp edges are the best part.
  • Crack the peppercorns: Lightly cracked peppercorns release more flavor.
  • Check the tamari label: It should list water, soybeans, and salt.

Nutrition and mindful eating

  • Pork shoulder brings protein, thiamin, selenium, and zinc, and slow cooking makes it tender.
  • Vinegar gives adobo its tangy, bright flavor.
  • A whole head of garlic and plenty of black pepper bring big flavor.
  • Tamari adds savory depth in place of soy sauce.
  • As you eat, notice the sharp, garlicky sauce and the crisp edges, and pay attention to how bold flavors make a simple meal satisfying.

Frequently asked questions

Have a question about this Pork Adobo? Start here, with the questions people ask most.

What vinegar is best?

Filipino cane vinegar is traditional; apple cider vinegar works beautifully.

Why tamari instead of soy sauce?

Tamari brings the same savory depth and is made without wheat.

Can I skip crisping?

Yes, but crisping adds texture and caramelized flavor.

Does it keep?

Yes. It keeps 5 days and improves over time.

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Tags: Crockpot Meals, Filipino, Dairy-Free