Slow-cooked adobo pulled pork is the ultimate comfort food, offering a perfect balance of bold flavors and tender, juicy meat. This dish takes the rich, savory taste of traditional Filipino adobo and elevates it into a melt-in-your-mouth pulled pork masterpiece, all thanks to the magic of the slow cooker. The beauty of this recipe lies in its simplicity and the minimal effort required to create something that feels indulgent yet is incredibly easy to make.
Whether you’re cooking for a busy weeknight dinner or prepping for a weekend gathering with friends and family, this adobo pulled pork is sure to please a crowd. The slow cooking process infuses the pork with layers of flavor, from the aromatic garlic and the subtle heat of jalapeño to the tangy kick from apple cider vinegar. The pork becomes tender enough to shred with ease, absorbing all the savory goodness of the broth while maintaining a satisfying texture.
The versatility of this dish means it can be served in a variety of ways—over rice, in tacos, on sandwiches, or even with a simple side of roasted vegetables. And with the help of the slow cooker, you can spend less time in the kitchen and more time enjoying the company of your loved ones. Trust me, once you try this Slow Cooked Adobo Pulled Pork, it will become a go-to recipe in your rotation.
Recipe
How to Prepare
Place the pork, coconut aminos, apple cider vinegar, water, garlic, peppercorns, bay leaves and jalapeño in the slow cooker.
Cover with a lid and set to low heat for 6 hours turning the pork half way through cooking.
Once ready, remove the pork from the slow cooker, shred with two forks and place back in the slow cooker for one more hour to allow the juices and flavor to get inside the meat.
Discard the bay leaves and serve with chopped green onion.
Enjoy your Slow Cooked Adobo Pulled Pork!
