Pork Adobo

Tender, slow-cooked pork adobo is an easy recipe full of rich, tangy, slightly sweet flavors. Serve it over a bed of rice or on its own for a simple but delicious meal!

Why You’ll Love This Recipe

• Adobo is a Filipino cooking technique (and dish) where you simmer meat in a mixture of soy sauce, vinegar, and aromatics. There are a lot of variations on pork adobo, so while this recipe might not be a fully authentic Filipino pork adobo, it’s still delicious! You can adjust the ingredients and quantities as you like to get your perfect adobo.
• The slow cooking method gives you tender, juicy pork in a rich, thick, flavorful sauce. It’s tangy and a little sweet, smoky and a little salty.
• This is a great option for busy days. It’s a little time consuming, because the pork adobo needs to cook on the stove for an hour or so. The actual hands-on cooking doesn’t take much time at all, though! You can mix everything together then handle something else for 40 minutes while dinner cooks.

Key Ingredients

Pork Shoulder – You could also use other fatty cuts, like pork belly or pork butt, if you prefer. I’d avoid pork loin, though, since it’s so lean. It’s just too easy to overcook! If you don’t eat pork, try this recipe with chicken instead.

Soy Sauce – Be sure to opt for a low-sodium soy sauce if you’re watching your sodium intake or just prefer a less-salty taste.

White Vinegar – This gives the dish its acidity! Don’t worry, the flavor mellows as it cooks, so it’s not overpowering.

Brown Sugar – Adds just a little sweetness to the pork adobo! You can use a brown sugar substitute (like Brown Swerve) or coconut sugar if you’re trying to fit certain dietary needs. You could also skip this completely if you want.

Chef’s Tips

• If you don’t want loose peppercorns in your pork adobo, put them in a cheesecloth sachet or a tea ball strainer before adding them to the dutch oven. That way you get all the flavor from the peppercorns without having them mixed in with the sauce!
• You might be tempted to skip the browning step and go straight to cooking everything all together. Don’t! Browning the pork gives it a better texture and a deeper flavor.
• On that note, resist the urge to rush the reduction, too. Reducing the sauce allows it to thicken a little more, but it also enriches the flavors and gives the dish its gorgeous dark color. If the sauce isn’t as thick as you’d like it after 15 minutes, let it simmer uncovered another 5 minutes or so.
• Pork adobo is delicious on its own, but you can serve it on top of a bed of white rice or alongside noodles or veggies, too!

Other Pork Recipes You’ll Enjoy

• Easy Baked Pork Chops and Rice
• Air Fryer Pork Tenderloin
• Pork Belly Burnt Ends on the Grill
• Instant Pot Pulled Pork
• Pork Chop Brine
• Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce
• Pork Chop with Apples