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 Cooker Filipino Adobo Pulled PorkSlow 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
Ingredients
- 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
Instructions
- 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.
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.
Wow, this was a huge time saver and the pork came out amazing!!! Thank you!
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!
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!!
another amazing recipe from Skinny Taste! Thank you!!
I’ve made this recipe for years but wondering how to adapt to the Instant Pot?
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!
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!
Any directions for cooking if not using a slow cooker?
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.
Valerie, can you tell me how you cooked it in Instant Pot? How long? What kind of pressure release, etc.?
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!
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
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!!
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!
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. 🙂
We are planning on making this week, but my husband picked up the wrong cut of meat. Would a shoulder roast work?
I just put this in the crock pot, and it was so easy.
I LOVE this recipe but would like to add some vegetables. What would you suggest?
Does the caloric count include the rice or is it just for the pork recipe?
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.
I love this recipe, but I recently found out I am allergic to soy sauce. Could something be substituted?
They sell gluten free soy sauce or you can use tamari
I used a pork shoulder for this recipe.. it came out wonderful! Instead of water I used chicken broth, a keeper in my house.