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Slow Cooker Filipino Pork Adobo

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

An entry into the flavors of Filipino cuisine. Sweet, salt, sour and spicy, this pork abobo will have you wanting more.

Ingredients

  • 1 whole Onion, Thinly Sliced
  • 6 cloves (Large Cloves) Garlic, Peeled And Thinly Sliced
  • ¼ cups Soy Sauce
  • 1 Tablespoon Fresh Ginger, Smashed
  • ¼ cups White Wine Vinegar
  • 1 Tablespoon Light Brown Sugar
  • 1 Tablespoon Cracked Black Pepper
  • 1 whole Thai Chili, Smashed
  • 2 leaves Bay Leaves
  • ½ cups Water
  • 3 pounds Pork Shoulder, Bone-in
  • 1 cup Your Favorite Fried Rice, Each Serving

Preparation

Add everything but the pork and fried rice into a mixing bowl. Give a good stir to dissolve the brown sugar.

Add the pork shoulder, fat side up into your slow cooker. Pour the mixture over the pork shoulder, cover and cook on low for 7 hours. After 7 hours, remove the pork shoulder from the slow cooker and place onto a large cutting board.

Remove and discard the bone and any additional fat. Cut the remaining pork into large cubes, then add the pork back into the slow cooker. Give a nice stir to cover pork with the sauce, garlic and onions. Turn the slow cooker to high and continue cook for an additional hour before shredding pork with a couple of forks.

When you are ready to serve, plate the slow cooker Filipino pork adobo on top of a serving of your favorite fried rice. Garnish with an additional Thai chili pepper and some lemon wedges.

You are going to love this pork adobo. It is not only super tender and aromatic, but it has the most wonderful flavors. If you are looking to explore Filipino cuisine, start with this recipe. It’s not only easy, but it is super delicious. I served the leftovers wrapped in warm, soft tortillas. I hope you enjoy.

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Profile photo of two little birds

two little birds on 10.28.2013

I just made this yesterday for dinner and it was very tasty! It smells wonderful while it’s cooking also. I made about 2.5 time more (I got a huge chunk of meat), so I am planning on using some of the meat for enchiladas this week, and also thinking about making Asian BBQ mini sliders at some point. The meat has so much flavor with little kick to it. Thanks for sharing a wonderful recipe!

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