Slow Cooker Pork Adobo Bowls
Tender Filipino-style pork shoulder adobo gets a glossy soy-vinegar glaze and a seasonal WA spring asparagus side for a practical slow-cooker rice bowl.
- Total time: 4 hours 30 minutes
- Servings: —
- Estimated total cost: About $15–$18 for two, assuming pantry soy sauce, vinegar, oil, sugar, bay leaves, salt, and pepper are on hand.
- Calories per serving: —
Ingredients
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Pork Bone-In Boston Butt Shoulder Roast1 1/2 lb, trimmed and cut into 2-inch chunks $2.79
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Riceland® Jasmine Rice3/4 cup dry $2.79
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Green Asparagus1 lb, woody ends trimmed $5.99
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Kroger® Whole Garlic Bulbs6 cloves, smashed and chopped $2.49
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Green Onions2, thinly sliced $1.50
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Low-sodium soy sauce1/3 cup
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Cane vinegar, rice vinegar, or apple cider vinegar1/3 cup
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Water1/2 cup, plus 1 1/4 cups for rice
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Bay leaves2
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Whole black peppercorns or coarsely cracked black pepper1 teaspoon
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Brown sugar1 teaspoon
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Neutral oil2 teaspoons
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Kosher saltas needed
Instructions
Swipe a step aside or click its number when it’s done.
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Trim excess surface fat from the pork, cut the meat into 2-inch chunks, chop the garlic, slice the green onions, trim the asparagus, and rinse the jasmine rice until the water runs mostly clear.
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Whisk the soy sauce, vinegar, 1/2 cup water, bay leaves, pepper, and brown sugar in the slow cooker insert.
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Heat 2 teaspoons oil in a skillet over medium-high heat, lightly salt the pork, and sear until browned on two sides, 6 to 8 minutes total; transfer the pork to the slow cooker and add the chopped garlic.
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Cover and cook on HIGH until the pork is fork-tender, 3 1/2 to 4 hours, stirring once if convenient.
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About 25 minutes before serving, combine the rinsed rice with 1 1/4 cups water and a pinch of salt in a small saucepan; bring to a simmer, cover, cook on low for 15 minutes, then rest off heat for 10 minutes.
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Transfer the tender pork to a plate, pour the adobo liquid into a skillet, and boil for 6 to 8 minutes until slightly syrupy; return the pork to the skillet and turn to coat in the glossy sauce.
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While the sauce reduces, sauté or steam the asparagus until crisp-tender, 4 to 6 minutes, then season lightly with salt and a small splash of vinegar if desired.
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Fluff the rice, spoon it into bowls, top with glazed pork adobo and asparagus, and finish with sliced green onions.
Want more detail? See the temperature guide.
Health: About 700 calories per serving, with high protein, moderate carbs from rice, and richer fat from pork shoulder.
Drink pairing: A chilled lager or lightly off-dry Riesling balances the adobo’s salty-tangy richness.