Adobo Pulled Pork
Tender pork shoulder cooked in a bright, citrus-infused adobo sauce, slow-cooked to fall-apart perfection for an easy weeknight dinner. This puerto rican-inspired mexican ready in about 500 minutes pairs pork shoulder, white vinegar, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds, trimmed pork shoulder
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 4 cloves, minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1, juiced lime
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, mix 1/2 cup vinegar, 1/4 cup olive oil, 4 minced garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 lime juice until combined.
- Step 2: Place 2 pounds pork shoulder in a large bowl and pour the adobo mixture over it, coating evenly. Cover and refrigerate for at least 2 hours.
- Step 3: Transfer the pork and marinade to a slow cooker. Add 1/4 cup water. Cook on low for 8 hours until the pork is tender and pulls apart easily.
- Step 4: Remove the pork, discard bones, and shred with two forks. Return to the slow cooker and stir in the cooking liquid until well combined.
Frequently asked questions
How long does Adobo Pulled Pork take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Adobo Pulled Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Adobo Pulled Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Adobo Pulled Pork for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Adobo Pulled Pork?
Puerto Rican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My picky eaters loved it! The adobo sauce had that perfect balance of vinegar and garlic without being overpowering.
- ★★★★★
Made this for a dinner party and got endless compliments. The adobo spices were authentic and the slow-cooked pork was melt-in-your-mouth delicious.
- ★★★★★
This adobo pulled pork was a hit at my family reunion! The tangy-savory flavors were spot-on and the pork shredded perfectly.
