Slow-Cooked Pork Adobo with Sweet Plantains

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender pork shoulder simmered in a savory adobo sauce with caramelized sweet plantains for a traditional Puerto Rican dinner. This Puerto Rican-inspired one-pot recipe, ready in about 450 minutes, pairs pork shoulder, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 505 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 pounds, cut into 1-inch cubes pork shoulder
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 6 cloves, minced garlic
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 4, sliced into 1/2-inch rounds sweet plantains
• 1, chopped yellow onion
• 1 cup chicken broth

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Instructions

1. Step 1: In a bowl, combine soy sauce, white vinegar, minced garlic, dried oregano, and black pepper. Add pork cubes and toss to coat. Marinate for 1 hour at room temperature.
2. Step 2: Place chopped onion in the slow cooker. Add marinated pork and pour in chicken broth. Cook on low for 6-7 hours until pork is fork-tender.
3. Step 3: During the last hour of cooking, add sweet plantain slices to the slow cooker and stir gently.
4. Step 4: Remove pork and plantains. Skim excess fat from the sauce. Return pork to the sauce and simmer for 10 minutes to thicken before serving.