SLOW COOKER PORK ADOBO RECIPES

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FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER ...



Filipino Adobo (Pork or Chicken) With Slow Cooker ... image

For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Steps:

  • Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
  • Stove top instructions.
  • Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  • Allow everything sit at room temperature for at least 15 minutes.
  • Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
  • Remove lid and cook 10 minutes more.
  • Serve with rice.
  • Slow Cooker instructions.
  • Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  • Allow meat to sit at room temperature for at least 15 minutes.
  • Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
  • Serve with rice.
  • (Freezer instructions courtesy of Erindipity).
  • To freeze: Combine all ingredients in a ziptop bag. Freeze.
  • To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

Nutrition Facts : Calories 730.6, FatContent 31.5, SaturatedFatContent 10.6, CholesterolContent 285.6, SodiumContent 3365.1, CarbohydrateContent 6.8, FiberContent 1.3, SugarContent 1.8, ProteinContent 98

SLOW COOKER ADOBO PORK RECIPE - FOOD.COM



Slow Cooker Adobo Pork Recipe - Food.com image

This makes a lot of juicy, extremely flavorful and tender pork for tacos. One of DH's faves! He likes his pretty spicy, so if you don't, you might start with less cayenne and work your way up. NOTE: You may wish to check your pork after about 4 hours on high or 6 hours on low as some reviewers have reported that their pork was done sooner.

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 1

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs pork tenderloin
1 yellow onion, sliced1
1 (15 ounce) can tomato sauce
1/2 cup water
sazon goya with coriander and annatto (1 packet)
2 tablespoons chipotle chiles in adobo, finely chopped
1 tablespoon minced garlic clove
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon ground black pepper
1 bay leaf

Steps:

  • Trim fat from tenderloin; cut pork into chunks. Place onions then pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, water, sazon, chipotle peppers, garlic, salt, cumin, coriander, cayenne, and pepper; pour over pork in cooker. Add bay leaf.
  • Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. After looking at reviews, you may wish to check meat earlier as some have said theirs was done far sooner. See NOTE in description :).
  • Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
  • Serve with your choice of taco shells and toppings. We use fresh salsa, pepperjack cheese, sour cream, and jalapenos on soft flour tortillas. Makes 4 servings and reserves.
  • To store reserves: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.).

Nutrition Facts : Calories 225.6, FatContent 6.2, SaturatedFatContent 2, CholesterolContent 110.7, SodiumContent 516.1, CarbohydrateContent 4.8, FiberContent 1.2, SugarContent 2.9, ProteinContent 36.1

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