Slow-Simmered Adobo Pork Shoulder

Name: Slow-Simmered Adobo Pork Shoulder
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Puerto Rican
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

Tender pork shoulder braised in a rich adobo sauce with citrus and spices, perfect for serving over rice with a side of pickled vegetables.

Cuisine: Puerto Rican

Category: Slow Cooker

Prep: 30 minutes. Cook: 150 minutes.

Serves 6.

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.