Slow Cooker Filipino Adobo Pulled Pork
We love Filipino Adobo Chicken in my home and make it once a month, so I thought I would give it a shot as Filipino adobo pulled pork in the Slow Cooker. The results are just so darn easy to make and everyone loves it!
Slow cooked meals are a life saver after a busy day where I don’t have the energy to think of a meal. Other crock pot pulled pork recipes I love are Jerk Pork with Caribbean Salsa and Italian Pulled Pork Ragu.
Adobo pork is also commonly made the same way, so I decided to test it out in the crock pot with a lean pork loin which is not so exactly the traditional method, but I love making pork in my slow cooker, so why not!I left the pork whole rather than cutting it up in small chunks to make more of a Filipino pulled pork (and because I’m a bit lazy) but cutting it into small cubes would work out fine as well.
Served it over jasmine rice topped with fresh scallions and with some garden tomatoes on the side and it was a wonderful, simple meal. Enjoy!
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Slow Cooked Filipino Adobo Pulled Pork
- 1.75 lb lean pork center loin
- 1/3 cup low sodium soy sauce, gluten free use tamari
- 1/3 cup apple cider vinegar
- 1/2 cup water
- 5 cloves garlic, crushed
- 6 ground peppercorns
- 4 - 6 bay leaves
- 1 jalapeño, chopped (optional)
- 2 tbsp chopped scallions, for garnish
- Place pork, soy sauce, vinegar, water, garlic, peppercorns and bay leaves (jalapeño if using) in the crock pot.
- Cover and set to low heat 6 to 8 hours turning over half way through cooking.
- Remove the pork, shred with two forks and put it back in the crock pot for one more hour to let the flavor get into the meat.
- Discard bay leaves and serve over rice and top with chopped scallions.