Best Philippine Pork Adobo Crockpot Recipes
SLOW COOKED 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!
Provided by Gina
Categories Dinner
Time 6h15m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : ServingSize 3 oz pork, Calories 174 kcal, Carbohydrate 3.5 g, Protein 22 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 806 mg, Fiber 0.2 g, Sugar 1 g
PHILIPPINE PORK ADOBO -CROCKPOT
I was new to Filipino Adobo and tried this easy version. The vinegar & soy taste are entirely different than south of the border adobo. I used meaty country style pork ribs - NOT baby back ribs. Bone in pork shoulder or even a sliced pork butt work work well. Adapted from a recipe by Life's Ambrosia.
Provided by Susie D.
Categories Pork
Time 4h10m
Number Of Ingredients 11
Steps:
- 1. Line crockpot with liner bag or lightly spray with cooking spray. Place slices of onions in bottom of crockpot. I do this to help prevent the meat from sticking to the liner.
- 2. Lightly season both sides of the pork with salt and ground pepper. Place on top of onions.
- 3. Spread the garlic, peppercorns, bay leaves evenly over the pork. Pour in the soy sauce and vinegar.
- 4. Cover and set on high. Check at approx 4 hours. The pork was very tender at that point without falling completely apart.
- 5. Serve atop cooked rice. Garnish with green onions, cilantro. I also sprinkled with crushed red pepper flakes.
FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
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
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.
FILIPINO PORK ADOBO
Pork in a tasty Adobo sauce is great smothered over white jasmine rice!
Provided by joy
Categories World Cuisine Recipes Asian Filipino
Time 2h50m
Yield 6
Number Of Ingredients 8
Steps:
- Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.4 g, Cholesterol 89.7 mg, Fat 15.5 g, Fiber 3.1 g, Protein 35.1 g, SaturatedFat 5.8 g, Sodium 2686.7 mg, Sugar 6.4 g
FILIPINO CROCK POT ADOBO
I'm a busy Filipino and don't have time to watch my adobo simmer OR I forget to defrost the pork butt. So I just throw everything in a crock pot set at high (even my pork butt frozen!!).
Provided by Joodie
Categories Stew
Time 5h5m
Yield 1 crock of adobo, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except potatoes into crock pot. Set on high and cook for 4 hours. Add potatoes and cook for an hour more. You can shred the pork in the crock pot. I pull the pork out and cut into chunks and add it back into the adobo.
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