Best 2 Slow Cooker Pork Adobo Recipes

Embark on a culinary journey to savor the enticing flavors of slow cooker pork adobo, a mouthwatering dish that blends the richness of pork with a symphony of spices and vinegar. This traditional Filipino dish is a testament to the country's vibrant culinary heritage, offering a delectable fusion of sweet, sour, and savory notes that tantalize the taste buds. As you explore this article, discover the secrets behind creating the perfect slow cooker pork adobo, uncovering the nuances of ingredient selection, preparation techniques, and cooking methods that will elevate your culinary skills and impress your family and friends with this Filipino classic.

Let's cook with our recipes!

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Filipino Adobo (Pork or Chicken) With Slow Cooker Variation image

For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! NOTES - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.

Provided by Acerast

Categories Meat

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Steps:

Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
Stove top instructions.
Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
Allow everything sit at room temperature for at least 15 minutes.
Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
Remove lid and cook 10 minutes more.
Serve with rice.
Slow Cooker instructions.
Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
Allow meat to sit at room temperature for at least 15 minutes.
Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
Serve with rice.
(Freezer instructions courtesy of Erindipity).
To freeze: Combine all ingredients in a ziptop bag. Freeze.
To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

SLOW-COOKER PORK ADOBO

Slow-Cooker Pork Adobo image

Categories Pork

Number Of Ingredients 8

Ingredients

3 pounds Boneless Pork Shoudler, 2 inch cubes
1 tablespoons Canola Oil
12 cloves Garlic, smashed
1/2 cup Coconut or Cider VInegar
3 tablespoons Soy Sause
2 Bay Leaves
2 teaspoons Pink Peppercorn, crushed
2 cups Long grain white rice

Steps:

In a large skillet or Dutch oven over medium-high heat, warm oil. Working in batches, add pork and cook until browned on all sides, about 8 minutes per batch. Transfer browned pork to a slow cooker.
Pour fat off the skillet and return to medium-high heat. Add garlic and cook, stirring, until lightly browned, 30 to 60 seconds. Add vinegar, soy sauce, bay leaves and peppercorn and cook, scraping up the browned bits in the skillet, until the liquid is thickened, about 2 minutes. Transfer vinegar mixture to the slow cooker, cover, and cook until pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
About 30 minutes before the pork is done, cook rice according to package directions.
Arrange the riuce in serving bowl. Top with the pork, spoon on some of the cooking liquid, and serve.

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for adobo because it has a good amount of fat that will help keep the meat moist during the long cooking process.
Use a flavorful marinade: The marinade is what gives adobo its signature flavor. Be sure to use a marinade that contains a variety of spices, such as garlic, onion, oregano, cumin, and bay leaves.
Cook the pork on low: Slow cooking is the best way to ensure that the pork is tender and fall-apart. Cook the pork on low for at least 8 hours, or until the meat is easily shredded.
Garnish with fresh herbs: When the pork is finished cooking, garnish it with fresh herbs, such as cilantro or parsley. This will add a pop of color and flavor to the dish.

Conclusion:

Pork adobo is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it to your family or friends, this dish is sure to be a hit. So next time you are looking for a new recipe to try, give pork adobo a try. You won't be disappointed!