Crock Pot Pork Adobo
Crock Pot Pork Adobo or Slow Cooked Pork Adobo is the most tender adobo dish that I’ve ever had. Imagine slow cooking pork adobo for 5 hours or more — It’s tasty, super tender, and worth the wait. I could not ask for more, but then I had hard boiled eggs to go with it.…
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Crock Pot Pork Adobo or Slow Cooked Pork Adobo is the most tender adobo dish that I’ve ever had. Imagine slow cooking pork adobo for 5 hours or more — It’s tasty, super tender, and worth the wait. I could not ask for more, but then I had hard boiled eggs to go with it. I feel like the luckiest man on earth (wink).
I started out by combining the pork with all the seasonings and quickly marinated it for around 30 minutes. I did this to make sure that the pork absorbs more flavor. I had the crock pot going in the morning,and my crock pot pork adobo was ready for lunch. You would think that I will eat tons of rice with this dish, but I did not. The pork was so tender and I was reminded of the best pulled pork sandwich that I really like. I thought that having my slow cooked pork adobo with French roll will be a good choice — and it was. I had the hard boiled egg as a side though.
This crock pot pork adobo recipe is best for those who love good food, but are having a hard time chewing the meat. If you get to try this recipe, you will experience how the pork literally melts in your mouth (as long as you use pork shoulders and slow cook it for 5 to 8 hours). The fat from the pork shoulder keeps it moist the entire time and helps it taste better.
Try this Crock Pot Pork Adobo Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Crock Pot Pork Adobo
Ingredients
- 4 lbs. pork shoulder sliced into cubes
- 1/2 cup soy sauce
- 1 tablespoon minced garlic
- 1 1/2 cup beef broth
- 6 pieces dried bay leaves
- 1 tablespoon oyster sauce
- 2 teaspoons whole peppercorn
- 6 pieces hard boiled eggs peeled
- 1/4 cup cane or apple cider vinegar
- 1 teaspoon granulated white sugar
- Salt to taste
Instructions
- Combine the pork shoulder, soy sauce, garlic, bay leaves, sugar, oyster sauce, and whole peppercorn in a bowl. Mix well. Let it stay for at least 30 minutes so that the pork can absorb the flavors.
- Transfer the content of the bowl to a slow cooker or crock pot. Pour-in the beef broth. Set the level to high, cover, and slow cook for 5 hours.
- Add the vinegar and salt. Continue to slow cook for 30 minutes to 1 hour.
- Add the boiled eggs. Transfer to a serving bowl.
- Serve. Share and enjoy!
Nutrition Information
Chiqui says
This recipe is a keeper! I just made a batch today to share with my friends. I used chicken broth because that’s the only thing I had and I fried the pork (I used ribs) in olive oil after marinading for 30 mins. I didn’t have to add salt because the soy sauce and oyster sauce gave it enough saltiness. Flavors were perfectly balanced. Pinned it! Thank you!! 🙂
Steve Lamb says
Hi! I just wanted to let you know I made this for a dinner party last night. It was the first time any of my guests ever had any Filipino food. It was a huge hit! Everybody raved about how great it was. Thanks!
Vanjo Merano says
You are welcome, Steve. This is a great feedback.
Thank you for trying the recipe. Cheers!
Jocelyn says
Jocelyn says
August 04,2016 at 10:00 p.m.
Thank you for sharing your delicious recipes. Now I learn how to cook better since I found your web site.
Vanjo Merano says
You are welcome, Jocelyn. See you around.
Meann says
Will try this tomorrow. I am in nesting mood right now. I am filling up my freezer with most of the meals (power foods) that I will eat once my baby ‘s here. Your site is my go-to site for any recipes and I am so thankful for you. I rely on your recipes so much they always come out right and yummy! God Bless always!
Vanjo Merano says
Thanks for the feedback, Meann. I am happy to know that panlasangpinoy.com is your go-to site for recipes. Cheers!
Suzanne says
Hi Vanjo. I love your recipes! Just like to ask why the vinegar at the end not together with the other ingredients.
Vanjo Merano says
Suzanne, you can do that too. I just opted to do it at the end to the reduce the smell of vinegar in the kitchen. Chances are that the meat will be extremely tender, if you add it along with the other ingredients because vinegar can help soften the muscle fibers of the meat.
yvette says
I’m using pork ham cut by the way. Was thinking of crockpot ham but this looks yummier than what I originally planned.
yvette says
Hi can i use chicken broth for this? I just don’t have beef broth right now. Thanks.
Big thanks from frozen Canada. Lol
Vanjo Merano says
Yvette, sure you can use chicken broth.
yvette says
Thanks for responding. So can I marinate it overnight and cook it low and slow for 8 hrs?
April says
Wow!!! I made this yesterday and it was awesome!!! One of the best adobo’s I’ve made. Meat was so tender and flavor was good… Thank u for sharing?
Janet says
Hi I’m an avid fan of your recipes and been making it from time to time. I love it! Just a question on this particular recipe can I use chicken broth instead of beef broth?
vanessa arevalo says
Hi vanjo,
I was introduced to your website by my co- worker/friend due to our constant search of food to prepare for our families. By the way we are in Canada so. We often crave for our Native recipes but sometimes the ingredients here are not available so we have to substitute most of the time. When i came to see your recipes it was easy and the ingredients i can easily find i. Asian stores here. So whenever we find our food delish we refer it to have been copied from university of panlasang pinoy. So thank you very much for sharing your time and devoting efforts to develop recipe that are easy to follow with aimple inhredients that are guaranteed tasty and family approved.
By the way, i think we are batchmates in bene (or maybe classmates one.time) back in gradeschool. Your short personal stories for each recipes are fun to read and that is where i found out that you went to Benedictine Abbey School. You and your wife are really doing a good job with this site. I congratulate and salute you guys. Looking forward to more happy cooking.
Yours,
Vannie rodriguez-arevalo
Vanjo Merano says
Hi Vannie,
How are you doing? I think that I remember you from the grade school days — just can’t recall when we got to be in the same class. I was trying to imitate some cafeteria food that we have back then, when I reminisce my childhood days. This blog has been a way for me to connect and express what I have in mind.
Thank you for your wonderful feedback. This helps a lot. Keep on cooking!
Molly says
I was wondering if it would be possible to do chicken instead of pork? Would the chicken get too dry or would it work?
Vanjo Merano says
Molly, you can use chicken for this recipe too. There is no need to adjust the amount of the other ingredients and cooking time.