Slow Roasted Pork Adobo
Recipe GLPR5c36c51430274b
A richly flavored slow-roasted pork shoulder infused with a savory-tangy adobo sauce made from vinegar, soy sauce, beer, and aromatic spices. The pork is first seared at high heat, then braised low and slow until incredibly tender, absorbing the complex flavors of garlic, bay leaves, paprika, and cayenne. Perfect served over rice to soak up every drop of the magnificent pan sauce.
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Ingredients
2 tablespoons Sea salt
1½ tablespoons Minced garlic
1 teaspoon Cayenne pepper
1½ tablespoons Cracked black pepper
4 tablespoons Brown sugar
2 tablespoons Paprika
5 pound Pork shoulder roast
10 Garlic cloves
12 ounces Beer (lager preferred)
1 cup Water
1 cup Cane vinegar
¾ cup Soy sauce
2 Bay leaves
Directions
In a small bowl, combine 2 tablespoons sea salt, 1.5 tablespoons minced garlic, 1 teaspoon cayenne pepper, 1.5 tablespoons cracked black pepper, 2 tablespoons brown sugar, and 2 tablespoons paprika. Mix until well blended to create a seasoning rub.
Pat the pork shoulder dry with paper towels. Generously apply the seasoning rub all over the surface of the pork, working it into all crevices and sides.
Wrap the rubbed pork tightly in plastic wrap and refrigerate for at least 1 hour (or up to 12 hours for deeper flavor development).
Preheat your oven to 450°F.
Remove the pork from the refrigerator and unwrap it. Place the pork shoulder on a roasting pan large enough to hold the meat and braising liquid.
Roast the pork uncovered in the preheated 450°F oven for 30 minutes, until the exterior begins to brown and caramelize.
Reduce the oven temperature to 325°F.
Pour the 12 ounces of beer and 1 cup of water around (not over) the pork in the roasting pan. Distribute the 10 garlic cloves and 2 bay leaves in the liquid around the meat. Cover the pan loosely with aluminum foil, leaving a few small slits at the top for steam to escape.
Return the pork to the 325°F oven and braise, covered, for 2 hours.
Remove the pan from the oven and carefully uncover it (reserve the foil). The pork should be tender and the liquid fragrant.
Pour the 1 cup of cane vinegar, 3/4 cup soy sauce, remaining 2 tablespoons brown sugar, and 1 tablespoon cracked black pepper evenly around the pork. Gently stir to combine the adobo sauce. Re-cover loosely with the foil.
Return the pork to the 325°F oven and continue braising, covered, for an additional 1.5 hours. The meat should be falling-apart tender.
Remove the pork from the oven and uncover it. Let the meat rest in the pan for 10 minutes.
Using a large spoon, carefully skim off as much fat as desired from the surface of the cooking liquid. This step takes patience but creates a cleaner sauce.
Using two forks, pull the pork into tender shreds directly in the braising liquid, allowing the meat to absorb the flavors. Serve over steamed rice, spooning the adobo sauce generously over each portion.
