Slow-Simmered Adobo Pork Shoulder

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 180 minutes, pairs pork shoulder, white vinegar, 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.

Prep: 30 min Cook: 150 min Serves 6 Puerto Rican cuisine 480 cal/serving

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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

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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.