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Slow Cooker Filipino Adobo Pulled Pork

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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!

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 Cooker Filipino Adobo Pulled Pork

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 Slow Cooker Pulled Pork, 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!

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!

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 Filipino Adobo Pulled Pork

5 from 8 votes
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!
Course: Dinner
Cuisine: Asian
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!
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Yield: 7 servings
Serving Size: 3 oz 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.

Last Step:

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Adapted from Kitchen Confidante


Serving: 3 oz pork, Calories: 174 kcal, Carbohydrates: 3.5 g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 806 mg, Fiber: 0.2 g, Sugar: 1 g


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104 comments on “Slow Cooker Filipino Adobo Pulled Pork”

  1. This was soooo good! It wasn’t too salty at all. 

    We doubled the jalapeño peppers and it was perfect. 

    Made in my IP 40 min high + 20 min natural release. Cut roast into cubes first. 

  2. We’re Filipino and I loved when my dad would make Adobo with cubed pork butt and cubed potatoes. I bought a pork butt this week and am going to make it shredded like pulled pork. Thanks for the idea!

  3. This was so easy and delicious! My entire family enjoyed this dish so much! They actually made sandwiches with the pulled pork. I don’t know how Gina does it, but another great recipe!! Thank you so much for making my life easy!!

  4. Gina…you did it again! This recipe was AWESOME! So full of flavor. Our entire family loved it…and for whatever reason…the good Lord decided to bless me with the PICKIEST children…and they ALL raved! Not shocking when I’m making one of your recipes! Thanks for sharing! We LOVE you!

  5. Avatar photo
    Shoshana Ben-Yoar

    This was amazing – so simple and flavorful. Cooking the shredded pork in the juices for that last hour is critical. And the scallions add so much!

  6. Used this recipe with chicken breasts and cooked in my instant pot. It was delicious in the pancit guisado recipe I fixed. I will try with pork shoulder next time. 

    1. Avatar photo
      Ann D Crehore

      Valerie, can you tell me how you cooked it in Instant Pot? How long? What kind of pressure release, etc.?

  7. LOVE LOVE LOVE your site!  Thank you so much for all the wonderful recipes you share.  I’m half Filipino and have grown up eating adobo and I’ve got to tell you…this is amazing!  Made this for my family the other night and they all loved it.  Thank you so much! 

  8. Avatar photo
    Jennell Francis

    I made this today and it delicious. I only used half of the jalapeño pepper. I didn’t want it to be too spicy. It’s just right 

  9. Made this in my pressure cooker tonight with bone in pork chops and it came out delicious!  I set it to 8 min on high for 2.5 lbs of chops. Didn’t have peppercorns so just added regular pepper. My chops fall off the bone but they’re not easily shredded, which is fine. Great recipe!!

  10. Avatar photo
    Kristy Merrill

    Gina, I’m half Filipino and I absolutely love this dish! This is so delicious and easy for our busy weeknights. When my husband and I started doing Paleo, we subbed coconut aminos for soy sauce and we serve it over cauliflower rice. So delicious! Thanks Gina!

  11. Made this today but used lamb chops instead, I had 4 chops so I doubled the soy-vinegar-water ratio. I skipped on the jalapeños but added pineapple slices with juice. Let’s see how it comes out 7-8hrs of slow cooking on low. Thanks for the recipe. I did use low sodium soy sauce. 🙂

  12. We are planning on making this week, but my husband picked up the wrong cut of meat. Would a shoulder roast work?

  13. Made this tonight and it was great. Initially I wondered if it would be boring due to the simple ingredients and cooking instructions. I was wrong. So good! Worthy of having friends over for dinner.

    I forgot to turn on the pot and cooked this in 4 hours on high. It was great but I will try the suggested cooking time/heat to see if it affects tenderness.

    Thanks Gina! Another great one.

  14. Avatar photo
    Diana Leonard

    I love this recipe, but I recently found out I am allergic to soy sauce. Could something be substituted?

  15. I used a pork shoulder for this recipe.. it came out wonderful! Instead of water I used chicken broth, a keeper in my house.

  16. Not good. No real flavor, just kind of salty, but not in a good way. Have loved so many other recipes from this site, so this was very disappointing. Bummed I wasted a perfectly good pork loin. We have many Filipino friends and this didn't taste like any of the food we eat with them. Threw away all that was left. 🙁

  17. Making this for dinner tonight. Quick question – I only have whole peppercorns and I don't have a grinder. What should I do?

  18. I've made this recipe several times. I think next time I'll add another jalapeno because I like it spicy. This is definitely in the regular rotation. Yum!

  19. I made the huge mistake of not using the low sodium soy sauce. It's waaay too salty! I like the flavor, so I'll try it again with the RIGHT soy sauce!

  20. @anonymous – I followed this recipe and used pork loin top(that was all I had) – it worked fine for me. But I doubled the soy sauce/cider vinegar/water just so there's always a good amount of liquid in the crockpot (was worried since the pork would dry out). Definitely a keeper. Next time, might try browning the pork before throwing it into the crockpot. My husband loves packing this for lunch with rice and a side of green beans!

  21. Hi, I love your recipes! I want to try this one – but all I have is a pork tenderloin and a pork top loin. I saw your comment about the tenderloin – do you think the top loin would work best? Or is there even a difference? I'm not so good w/meat cuts.

  22. Absolutely fabulous! My husband is a pulled pork snob and he loved it…whew! Really really great! Thanks a million!

  23. Avatar photo
    Nelly Hanson

    I made this the other day and all I can say is YUM!!! THis is so good! It will definently be in our regular monthly menu. My husband couldnt get enough. We fought for who got to eat the left overs.

  24. What is the equivalent in plain old black pepper if you don't have peppercorns on hand? Thanks!

  25. I'm Filipina–I will definitely try this recipe…although I'm debating on using white vinegar or the apple cider vinegar. (I usually use white vinegar, but I'm willing to try something different. Thanks for posting this!

  26. I just made this tonight with a pork tenderloin and it was amazing! Neither I or my fiancee thought it was dry at all! This recipe is a keeper!

  27. O M G ! Seriously amazing! I really don't have any words. This is going in my 'yum' category on 🙂

  28. We had this for dinner tonight with brown rice and it was SO good! My husband ate a lot of Filipino food growing up and he loved this recipe. It was a little salty for me so next time I may do just 1/4 cup soy sauce and 1/4 cup vinegar and add some broth or water if it needs more moisture. Also, I didn't have any jalapenos so I used half of a can of rotel and it was great!

  29. I'm not normally a pork fan but I've been trying it lately to see if my taste buds have changed as I've gotten older. And boy have they!! I was a little skeptical at first with the ingredients but boy was I wrong. This is melt in your mouth fabulous

  30. It's in the crockpot now and smells wonderful. I can't wait to try it. I used 2 center loins on sale and it's a new way to make pulled pork. I've made it with BBQ sauce and apple cider vinegar before – can't wait to try this version.

  31. I just made this receipe and it came out Amazing!!!!!! I finally got my head out of the taco & burger and tried something new. I had regular vinegar used corriander since I didnt have pepper corns and regular soy sauce and it came out PERFECT! I also made Jasmine rice for the 1st time & Im sticking to it, delicious. This will be frequent meal! Thanks Gina, Im addicted to this website.

  32. I made this yesterday and it was decent. It's not a bad recipe — I just don't think the "tanginess" is for me. Love your site though!

  33. I just put this in the crock pot. I realized now that I used regular soy sauce instead of reduced sodium. I hope it won't be too salty 🙁

  34. I just got my first ever Crock Pot a few weeks ago. They were never popular in Ireland where I grew up, but I moved to Canada 6 years ago and it seemed like everyone had one. I've been following your site for years, and it really helped me loose weight while on weight watchers, as I love food too much to give up taste. I am so excited to start making all your Crock Pot recipes this winter as we've just moved to Montréal from Vancouver (brrrr!). My husband and I had this for dinner last night and holy crap it was such a hit! I'm not much of a red meat eater, but I think that might change…thank you 😉

  35. Just happened upon your site and cook this pork tonight for dinner. Was yummo, with baked veggies, your apple sauce (no sugar) and gravy. Family loved it

  36. I am trying to cut down on the carbs I consume; do you have other serving suggestions besides rice?

  37. I have been doing Weight Watchers since Feb. and have lost 40 lbs. Your recipes are the best. This pork recipe is awesome and my husband, who is the pickiest eater, loves it. Thanks for sharing your tasty & healthy recipes!

  38. I'm going to try this today adding Epicure Selections
    "adobo" seasoning. Can't wait to see how it turns out!

  39. Avatar photo
    Montoya Family

    I am trying this recipe today. I actually have all the ingredients. My husband loves Adobe. We shall see if he likes this recipe.

  40. Avatar photo
    Melissa Brown

    I made this last night and it was a disaster! It was way too salty. I did it to a T on the directions (omitting the spicy pepper). We had to toss the whole thing and get pizza. What did I do wrong?! My pork roast was a bit smaller than what was called for, but I doubt it would mess it up that much. Anyway, suggestions?

    1. Where did you get your pork loin? Some stores' meat is hit with a dose of high sodium preservative. It is actually injected into the meat. If you see a loin in plastic and there is liquid in it, you can be pretty sure it will has this stuff 'preserving' it. If you want to try again, get the loin from a butcher. If it was not preserved, maybe the soy sauce was not low sodium

  41. Is turning the pork over halfway through cooking nessesary? I'm really excited to make this, but the best part about the crock pot is that I set it up in the morning and dinner is ready for me at night when I get home! I won't be around halfway though the day to turn it.

  42. I made this tonight, and it was a hit with my family. I absolutely love your site. It's so helpful to have all the points for WW done. The only work necessary is making your dish. This dish was hardly any labor at all. LOVED IT!!!

  43. I'm making this tonight and it's been slow cooking for about 5 hours now. It smells absolutely delicious! I took a small taste and it's sooo good!

  44. This was delicious and easy to prepare. I will make it again and again. The jalapeno didn't make it hot at all. Might add another next time.

  45. Avatar photo
    Gina @ Skinnytaste

    I haven't tried cooking it in the crock with the bone, it should be fine though… You may or may not need to leave it in longer.

  46. Hi Gina, I've never cooked with pork loin and I notice that the bone-in version is less expensive at Fresh Direct and I wonder would it shred as well? Thanks.

  47. Will the jalapeño make this a spicy dish. Not sure if my kids can handle the spice. They love adobo cooked over the stove. Thanks.

  48. I made this today and my born and raised Filipino husband and picky 11 year old son both went back for a big plate of seconds! A win, I would say! Thanks for another go to recipe…make this again soon!

  49. I just made this last night but used a pork butt roast. My mother and husband loved it. I will definitely be making it again.

  50. I just made it today. I used white vinegar , only 1 bay leaf and added little sugar with pork loin. Put it in the oven for almost 2 hours and came out so tender and yummy.

  51. How about using a pressure cooker? Has anyone made it in a pressure cooker? I grew up on Mindanao as a teen and loved Adobo, but haven't had it since. I am really excited to try it!

  52. Has anyone tried this without a slow cooker? I'd love to make it, but don't have the $$ or space in my kitchen for a crock pot.

  53. Been following and trying out your recipes and Im really glad you featured a Filipino dish! Adobo is really good and it doesnt spoil easily 🙂
    Thanks for the wonderful recipes!

    From the sunny Manila,

  54. Avatar photo
    Jennifer @ Peanut Butter and Peppers

    I love pilled pork and the flavors you used sound liek a great combo! I can see eating this in my tacos!

  55. How many bay leaves did you use? I didn't see them listed in the ingredients. Thanks for such great recipes!

    1. I'm not Gina, but no, I wouldn't. When my dad originally gave me the recipe for pork adobo, he forgot to specify which vinegar, so I used what I had on hand. It was terrible and didn't taste right. If you've never had it before, you might not know the difference, but you also might not like the results and not try it again with the proper vinegar. This dish is comfort food for me and I really can't promote it enough!

    2. I'm Filipino, and you most certainly can substitute with another vinegar. Issues with flavor have to do with the ratio of vinegar-soy sauce-water. My mom uses balsamic, my sister uses white, and I use whatever is on hand. It doesn't matter! Apple cider may have been chosen for it's health benefits in this case.

  56. You shouldn't have your serving photo garnished with the bay leaf, if you're to discard it. Just sayin'…

    1. I think the comment is dead on. You shouldn't garnish a plate with something that will not be eaten.

    2. Buh bye birthday candles. Buh bye tooth picks in my sandwich with the frilly tops. Buh bye heads on whole fish dishes. Buh bye plastic grass in my sushi tray. Buh bye paper umbrella in my cocktail…or the twist. Buh bye shell of the lobser, or crab. Buh Bye tails on shrimp.

      I agree this is a ridiculous comment…

  57. Avatar photo
    Alicia Orozco

    I love getting crock pot recipes and this looks so simple to make! I haven't used it in a long time I think I am going to try this one this weekend!

  58. sounds great! dont have a crock pot but love using my dutch oven. what would your cooking recommendations be for making this in a dutch oven in the oven. thanks

  59. One of my Filipina coworkers was eating something similar at work yesterday and I was super jealous of how awesome it smelled. I'm definitely making this tomorrow! Thanks for all your super easy crockpot meals. They're lifesavers for people who work long shifts.

  60. Your Adobo chicken is one of my favorite recipes, definitely going to have add the Adobo pork into the rotation too! Thanks Gina!

    1. I also have a pork tenderloin. I don't want it to be dry…should I cook less time? What broth are you referring to?

    2. try seasoning then and browning/searing the outside of the tenderloin before putting in the crockpot. it's a little more work, but once you taste the moist, tender pork, it'll be worth it 🙂