Careme

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast

  1 1/2 lb, trimmed and cut into 2-inch chunks $2.79
• Riceland® Jasmine Rice

  3/4 cup dry $2.79
• Green Asparagus

  1 lb, woody ends trimmed $5.99
• Kroger® Whole Garlic Bulbs

  6 cloves, smashed and chopped $2.49
• Green Onions

  2, thinly sliced $1.50
• Low-sodium soy sauce

  1/3 cup
• Cane vinegar, rice vinegar, or apple cider vinegar

  1/3 cup
• Water

  1/2 cup, plus 1 1/4 cups for rice
• Bay leaves

  2
• Whole black peppercorns or coarsely cracked black pepper

  1 teaspoon
• Brown sugar

  1 teaspoon
• Neutral oil

  2 teaspoons
• Kosher salt

  as needed

Instructions

1. 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.
2. Whisk the soy sauce, vinegar, 1/2 cup water, bay leaves, pepper, and brown sugar in the slow cooker insert.
3. 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.
4. Cover and cook on HIGH until the pork is fork-tender, 3 1/2 to 4 hours, stirring once if convenient.
5. 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.
6. 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.
7. 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.
8. Fluff the rice, spoon it into bowls, top with glazed pork adobo and asparagus, and finish with sliced green onions.