Pork in Adobo Sauce

Name: Pork in Adobo Sauce
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 head of garlic, cloves peeled and halved; 1/3 cup sweet paprika; 1/4 cup ground cumin; 2 tablespoons dried oregano; 1 1/3 cups sherry vinegar; 1 cup extra-virgin olive oil; 2 1/4 pounds boneless pork shoulder, trimmed and cut into 2-by-1-inch strips; Salt and freshly ground black pepper to taste; 4 pounds baby back ribs, cut into individual ribs; 6 cup About 6 cups water

Recipe GLPR162c5c20c76e4d

Spanish

Main Course

135 min

1031 cal

Servings: 8

Stovetop

SNAP eligible

A rich Mediterranean-inspired braise of tender pork shoulder and ribs simmered in a deeply savory adobo sauce made from roasted garlic, smoky paprika, cumin, and oregano. The pork becomes fall-apart tender as it cooks gently in the aromatic sauce, creating a dish perfect for feeding a crowd.

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Ingredients

1 head of garlic, cloves peeled and halved

1/3 cup sweet paprika

1/4 cup ground cumin

2 tablespoons dried oregano

1 1/3 cups sherry vinegar

1 cup extra-virgin olive oil

2 1/4 pounds boneless pork shoulder, trimmed and cut into 2-by-1-inch strips

Salt and freshly ground black pepper to taste

4 pounds baby back ribs, cut into individual ribs

6 cup About 6 cups water

Directions

Combine the paprika, cumin, and oregano in a small bowl to create the spice blend.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the halved garlic cloves and toast for 2–3 minutes, stirring occasionally, until fragrant and lightly golden.
Add the spice blend to the pot and stir constantly for about 1 minute to bloom the spices and deepen their flavor.
Pour in the sherry vinegar and scrape the bottom of the pot to lift any browned bits. Bring the mixture to a gentle simmer.
Add the pork shoulder strips and individual baby back ribs to the pot. Season generously with salt and freshly ground black pepper.
Add about 6 cups of water, enough to barely cover the pork. Bring to a gentle boil, then reduce heat to low.
Cover the pot and simmer for 1 1/2 to 2 hours, until the pork is extremely tender and easily pierces with a fork. Stir occasionally and adjust the liquid level if needed—the pork should remain mostly submerged.
Once the pork is fall-apart tender and internal temperature reaches 190°F at the thickest point, remove from heat. Taste and adjust seasoning with additional salt and pepper as needed.
Serve the pork in bowls with the adobo sauce spooned over the top. The sauce will have reduced and concentrated, coating the tender meat in rich, aromatic flavor.

Comments

Grocery List Plus Editorial Staff4

Pork in adobo scores well on ingredient availability—all items are stocked reliably at Harris Teeter, Food Lion, Kroger, and Walmart with no specialty stops required. At roughly $1.50 to $2.00 per serving (driven by pork shoulder and ribs), it's reasonable for a braise that feeds eight. The stated 135 minutes is honest if you account for browning, simmering, and actual hands-off time, though weeknight cooks should expect closer to two full hours. The dish reheats beautifully and improves the next day, making it ideal for meal prep, but it does demand oven or stovetop space for an extended simmer and isn't quick enough for rushed evenings.