Puerto Rican Slow-Braised Pork with Sofrito and Adobo
Tender pork shoulder slow-braised in a vibrant Puerto Rican sofrito and adobo marinade, perfect for a hearty, flavorful meal. This caribbean-inspired pork ready in about 140 minutes pairs pork shoulder, olive oil, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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 lbs pork shoulder
- 2 tbsp olive oil
- 1 cup sofrito
- 4, minced garlic cloves
- 2 tbsp adobo seasoning
- 1/4 cup white vinegar
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 pounds pork shoulder cut into 2-inch chunks and sear for 3-4 minutes per side until browned and caramelized.
- Step 2: Remove pork and set aside. In the same pot, add 1 cup sofrito and 4 minced garlic cloves, sauté over medium heat for 3 minutes until fragrant and slightly thickened.
- Step 3: Return pork to the pot and add 2 tablespoons adobo seasoning, 1/4 cup white vinegar, 1 cup water, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 bay leaves. Stir to combine.
- Step 4: Bring to a simmer, cover, reduce heat to low, and cook for 2 hours, stirring occasionally, until pork is tender and easily shredded.
- Step 5: Remove bay leaves, stir in 1/4 cup chopped fresh cilantro, and serve hot with rice or beans.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Puerto Rican Slow-Braised Pork with Sofrito and Adobo take to make?
Total time is about 140 minutes (20 min prep + 120 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 Puerto Rican Slow-Braised Pork with Sofrito and Adobo?
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 Puerto Rican Slow-Braised Pork with Sofrito and Adobo?
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 Puerto Rican Slow-Braised Pork with Sofrito and Adobo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Puerto Rican Slow-Braised Pork with Sofrito and Adobo?
Caribbean pork 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.
