Crock Pot Pork Adobo
Cubed pork shoulder slow cooks for about 5 hours in soy sauce, garlic, bay leaves, and whole peppercorns until it is fork tender, with cane vinegar going in near the end.
Servings: 8 people
Calories: 592kcal
Cost: $
Equipment
- 1 Slow Cooker A 6 quart size holds 4 lbs of pork comfortably. This recipe is written for the High setting.
- 1 Wide Saucepan Used to boil the cooking liquid down once the pork is already tender.
Ingredients
- 4 lbs pork shoulder cut into 2-inch cubes
- 1/2 cup soy sauce
- 2 tablespoons garlic minced
- 1 cup low-sodium beef broth
- 6 pieces dried bay leaves
- 1 tablespoon oyster sauce
- 2 teaspoons whole peppercorns
- 1 teaspoon granulated white sugar
- 1/4 cup cane vinegar
- 6 pieces hard-boiled eggs peeled
- Salt only if needed
Instructions
- Combine the pork shoulder, soy sauce, garlic, bay leaves, sugar, oyster sauce, and whole peppercorns in a large bowl. Mix well and marinate for 30 minutes.4 lbs pork shoulder, 1/2 cup soy sauce, 2 tablespoons garlic, 6 pieces dried bay leaves, 1 tablespoon oyster sauce, 2 teaspoons whole peppercorns, 1 teaspoon granulated white sugar
- Transfer the pork together with the marinade to the slow cooker. Pour in the beef broth. Cover and cook on High for about 5 hours, or until the pork is very tender but the pieces are still holding their shape. Pork shoulder is well suited to long slow cooking, and roughly 4 to 5 hours on High is consistent with Crock-Pot's guidance for this cut.1 cup low-sodium beef broth
- Pour in the cane vinegar. Do not stir immediately. Set the slow cooker to High and cook for another 30 minutes, with the lid slightly ajar during the latter part of cooking so that some steam can escape. Crock-Pot notes that slightly opening the lid can help remove a smaller amount of excess liquid.1/4 cup cane vinegar
- Check the sauce. If it is still thinner than you want, transfer the pork temporarily to a serving bowl and ladle the cooking liquid into a wide saucepan. Skim off the excess fat if necessary, then boil the sauce for 8 to 12 minutes, or until it reduces and becomes more concentrated. Do not make it overly thick because it will continue to tighten as it cools.
- Return the reduced sauce to the pork. Add the hard-boiled eggs and gently coat them with the sauce. Let everything sit together in the slow cooker on High for about 10 minutes. Taste the sauce before adding any salt.6 pieces hard-boiled eggs, Salt
- Transfer the Crock Pot Pork Adobo and eggs to a serving bowl. Spoon the sauce over the pork. Serve warm. Share and enjoy!
Notes
One-pot option – To keep this entirely in the Crock Pot, skip the saucepan reduction. After adding the vinegar, continue cooking on High for 30 to 45 minutes with the lid slightly ajar and check the sauce toward the end.
Marinate in the insert – Marinate the pork directly in the removable stoneware insert, cover it, and refrigerate overnight. Let the insert stand at room temperature for about 20 minutes before it goes into the base, since manufacturers advise against moving stoneware straight from cold to hot.
Eggs ahead – Boil and peel the eggs a day early and keep them submerged in water in a covered container. Peeled eggs left dry in the refrigerator develop a rubbery surface.
Scaling – To halve the recipe, use 2 lbs of pork with 1/2 cup of broth and move to a 3 to 4 quart cooker so the pot still sits at least half full. Keep the cooking time the same and check the pork at 4 hours.
Cane vinegar – Datu Puti and Silver Swan both sell cane vinegar at Asian groceries, sometimes labeled sukang maasim. Coconut vinegar is the closest substitute at the same amount.
Nutrition
Serving: 8g | Calories: 592kcal | Carbohydrates: 4g | Protein: 47g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 300mg | Sodium: 1420mg | Potassium: 780mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg