Slow-Simmered Adobo Pork Shoulder
Tender pork shoulder braised in a rich adobo sauce with citrus and spices, perfect for serving over rice with a side of pickled vegetables. This puerto rican-inspired slow cooker ready in about 180 minutes pairs trimmed of excess fat pork shoulder, white vinegar, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, trimmed of excess fat pork shoulder
- 1/2 cup white vinegar
- 6 cloves, minced garlic
- 2 bay leaves
- 1 tbsp, crushed black peppercorns
- 1 large, finely grated orange zest
- 2 tbsp olive oil
- 4 cups cooked white rice
Instructions
- Step 1: Pat pork shoulder dry with paper towels. In a large bowl, combine 2 lbs pork shoulder, 1/2 cup white vinegar, 6 minced garlic cloves, 2 bay leaves, 1 tbsp crushed black peppercorns, and 1 large grated orange zest. Cover and marinate in the refrigerator for at least 2 hours (or up to overnight).
- Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear pork shoulder on all sides for 3-4 minutes per side until deeply browned, then remove and set aside.
- Step 3: Add the marinating liquid from the bowl to the Dutch oven, scraping up browned bits. Return pork to the pot, cover with a tight-fitting lid, and reduce heat to low.
- Step 4: Simmer gently for 2.5 hours, or until pork is fork-tender, adding a splash of water if liquid reduces too much. Let rest for 15 minutes before slicing. Serve over 4 cups cooked white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Adobo Pork Shoulder take to make?
Total time is about 180 minutes (30 min prep + 150 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 Slow-Simmered Adobo Pork Shoulder?
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 white vinegar from drying out.
Can I substitute ingredients in Slow-Simmered Adobo Pork Shoulder?
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 Slow-Simmered Adobo Pork Shoulder 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 Slow-Simmered Adobo Pork Shoulder?
Puerto Rican slow cooker 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
- ★★★★★
This slow-simmered adobo pork shoulder was absolutely delicious! My family couldn't get enough of it, and it was so easy to make in the slow cooker.
- ★★★★★
Loved it! The pork was fall-off-the-bone tender and the adobo flavor was spot on.
- ★★★★☆
The flavors were great, but it was a bit bland for my taste. Next time I'll add more soy sauce. Still, the slow cooker method made it so tender.
