Slow Cooker Pork Adobo
Recipe GLPR3e45995ddd478b
Tender pork blade steaks braised low and slow with a savory blend of soy sauce, vinegar, garlic, bay leaves, and black pepper. The rich, tangy sauce infuses the meat over 6-8 hours, creating a deeply flavorful Filipino-inspired adobo. Serve the shredded pork and sauce over fluffy jasmine rice, garnished with fresh green onions.
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Ingredients
1 tablespoon whole black peppercorns or 1 teaspoon coarse ground black pepper
3 dried bay leaves
8 cloves garlic, chopped
3 green onions, diced
1 1/2 cups jasmine rice
2 pounds pork blade steaks
salt and pepper to taste
1/4 cup soy sauce
1/2 cup water
1/4 cup white vinegar
1 medium yellow onion, sliced
Directions
Season the pork blade steaks with salt and pepper. Add the pork, chopped garlic, sliced yellow onion, black peppercorns, bay leaves, soy sauce, water, and white vinegar to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 6 to 8 hours, until the pork is very tender and easily breaks apart with a fork. The meat should reach a minimum internal temperature of 145°F.
About 30 minutes before serving, prepare the jasmine rice according to package directions.
Remove the bay leaves from the slow cooker and discard. Use a spoon or fork to shred the pork directly in the slow cooker, breaking apart the meat into bite-sized pieces.
Divide the cooked jasmine rice among serving bowls or plates. Spoon the shredded pork and sauce over the rice. Garnish each serving with diced green onions and serve hot.
