slow cooker pork adobo

I’ve shared with you my chicken adobo recipe here.  In a Filipino household you typically make adobo with chicken or pork or a combination of chicken and pork together.  I have never liked adobo with pork because I always found that the pork was either tough to chew or when made with chicken it made it gritty.  I’m thinking this is because my grandmother put random parts of the chicken into the adobo, like GIZARDS.  NASTY!  When she lived with our family, my dad had to nicely tell her to stop because my sister and I wouldn’t eat it it.  (It’s a cultural thing to use the ENTIRE bird when cooking as money back in the day was tight, so to stretch a buck or peso in her case they added the entire chicken to adobo.)   I wasn’t picky as a child but because my parents heard me complain they started making adobo with just chicken and I’ve always liked it that way and made it that way… with just chicken (and the parts of the chicken I actually like).  Until now.  I still won’t combine chicken and pork together for adobo.  I haven’t crossed that bridge yet; however, I have found a way to have SUCCULENT tenderizing mouth watering pork adobo.  Almost pulled pork style, if you want to pull it.  I so happened to pull my pork for this recipe as shown below.

The ingredients are the same as that of the chicken adobo recipe; however, you do have to brown the pork in a pan first before placing it into the slow cooker to eat to lock in the flavor (Note:  Do NOT season the pork shoulder with salt prior to browning.  I did this the first time and it was saltier than I would have liked.).  Then you as they say in the infomercials… Set it and Forget it.  Corny, I know.

Slow Cooker Pork Adobo


1 pound of pork shoulder (boston butt) – a leaner meat COULD be used but you may want to decrease the cooking time or add a little bit more liquid as the fat doesn’t render off to moisten and flavor the meat
1/4 cup soy sauce
2 tbsp distilled or apple cider vinegar
2 tbsp balsamic vinegar
2 tbsp sugar
3 cloves of garlic chopped
2 bay leafs
1 tsp of peppercorn


Note:  DO NOT SEASON THE PORK SHOULDER PRIOR TO BROWNING THE MEAT.  This along with the fat on the pork and the salt from the soy sauce will make the dish saltier than Salt City (ha!  I made a funny.  Well not really, but you get the jist)!

Heat a frying pan (a pan thats big enough to brown the pork shoulder).  Add a hint of oil to the pan.  When oil is hot, brown the pork shoulder on each side.

While this is occurring, mix the remaining ingredients in a bowl.  Taste to ensure that there is a good balance of sweet, salty and sour/tang.  If necessary, add some more of another ingredient (whichever you think is missing) or a hint of water if you’d like to dilute the flavor a little bit, especially the saltiness.

When browned, place the pork shoulder into the slow cooker.  Add the mixed liquids  into the slow cooker.  Set the slow cooker on low for 4-5 hours and high for 2-3 hours.  You should be able to put a fork into the pork and pull away without any give.  Serve with rice and veggies, of course.  🙂  Eat your vegetables, mother says.

pot roast again

I think I love this hearty dish way too much especially on a cold day.  There’s something so comforting and soothing about having a plate of some yummy and rich pot roast.  This time I tried Elise’s version of pot roast from Simply Recipes; however, because I’m OBSESSED with my slow cooker I used that.  It turned out DELICIOUS!

Pot Roast by Simply Recipes
(modifications by me in red as this was done using a slow cooker)


3 1/2 pounds of beef shoulder or boneless chuck roast
1 tbsp of olive oil or grapeseed oil
salt, pepper, italian seasoning to taste
1 large onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
several carrots, peeled and cut lengthwise


Heat the frying pan (get it nice and hot like you would if you were cooking a steak).

Dry the beef with a paper towel (to create that nice crust) and season with salt, pepper, and italian seasoning.

Add oil to the pan and place the beef into the pan.  Sear on all sides for about 2-3 minutes (you just want to create a nice crust remember.  CRUST = FLAVOR!) Also, remember not to move it while its searing on the sides… this will not give you that nice crust.

When the meat is browned on all sides, remove it from the pan and set aside.  Next put the carrots, vegetables, onion, and garlic into the slow cooker.  Then add the meat along with any juices into the slow cooker as well, followed by the red wine.  Place on high for 3 hours or low for 6 hours (or until tender). 

Serve with mashed or roasted potatoes or rice.  Whatever floats your boat!


Pot Roast and pot roast remix

One of my favorite appliances from our wedding registry is our slow cooker.  The next one is our blender/food processor combo.  When we first got our slow cooker I was SUPER excited.  I tried out pulled pork, Italian Beef, Pernil (roasted Cuban pork), and pot roast.  It’s so easy and in a matter of hours it’s done.   What’s also great it is that I always seem to make more (I can never gauge how much to cook in a slow cooker… but if I was cooking on the stove top I’m pretty good) and leaves us with leftovers which I’ve been really creative with.  For example, pulled pork – ate it regularly with bbq sauce, cornbread, and french fries; then made it into a sandwich with cole slaw; then made it into a bbq pizza like at cpk.   YUM!  Pernil – ate is with some rice and beans; next day for lunch – cuban sandwich.  I’ve remixed our Pot roast into two dishes which are both equally delicious.

I followed a recipe by Tasty Eats.  Because of the red wine and brandy I think it ended up tasting more like Beef Bourginon than Pot Roast, but ti was still DELICIOUS.  I only modification I made was that I put the potatoes in with the rest of the veggies.  I love potatoes… boiled, fried, oven baked, mashed… anyway, but they looked a tad unappetizing because it took the color of the wine.  I may leave them out next time.  Also, for my husband and I, I halved the recipe and we had leftovers for my sandwich, his lunch with rice, and then soup with the leftover veggies.

Pot Roast by Tasty Eats at Home


1 3 lb chuck roast
salt and pepper
1 large onion, sliced
1 celery stalk, sliced
5 carrots, peeled and cut into 3-inch lengths
2 cloves garlic, peeled and smashed
1/2 c mixed mushrooms (or button mushrooms), sliced
3-4 sprigs fresh thyme
2 bay leaves
2 c homemade chicken or beef stock
2 c full-bodied red wine (I used a dolcetto)
1/3 c brandy
1-2 T cornstarch
1/4 c chopped fresh parsley


Pat the roast dry and season with salt and pepper. In a skillet at medium-high heat, brown the roast on all sides. Place the onion, celery, carrots, garlic, mushrooms, thyme, and bay leaves in the slow cooker, and lay the roast on top. Pour the stock, wine, and brandy over the roast. Set the slow cooker to low and allow to cook for 6-8 hours.

Remove the roast and vegetables with a slotted spoon and set aside. Strain the leftover juices, and skim the fat off the top (or use a gravy separator). Place the juices in a small saucepan. Spoon about 1/2 c of the juices in a small bowl, and whisk in the cornstarch. Pour this slurry back in the saucepan and bring the juices to a boil. Reduce to a simmer and stir until juices thicken into a gravy. Taste and adjust seasonings as necessary. Place the roast and vegetables back in the slow cooker, and pour the gravy over. Turn on high and rewarm for about 15-20 minutes.

Serve on top of mashed potatoes, garnished with parsley. Serves 6.

Pot Roast Sandwich (featured in my rocket post.  see recipe here.)

Pot Roast Veggie Soup (Grilled 3 cheese and veggie sandwich featured in rocket post)


Leftover veggies and sauce from pot roast dinner
1 tomato (give or take depending on how much veggies were leftover), chopped
Veggie Broth (beef broth can be used as well)
Parmesan Cheese


The pot roast recipe from Tasty Eats at home uses cornstarch so you’ll want to loosen up the pot roast sauce with water to the desired consistency.  Place in pot along with chopped tomato and bring to a boil.  Add noodles (Orchiette or elbow is the best.  as shown in the picture I didn’t have any that day).   Cook until pasta softens.  If the water is reducing, don’t worry you can add water later or add broth.  Taste the soup.  If taste is bland, which it was in my case, add some veggie or beef broth.  Only add enough to taste, you don’t want to over salt the soup.  When warm enough, place in bowl, sprinkle with parmesan cheese and parsley.

This ended up tasting slightly like Minestrone after I added the tomatoes, except for the beef broth/juices part.  It was nice to have with the crusty french bread.