Pork Adobo Recipe
This pork adobo recipe packs a punch of bold flavor in every juicy, tender, slow-cooked bite!
Servings: 12
Calories: 261kcal
Equipment
Ingredients
Adobo Rub
- 1 tablespoon paprika
- 1 tablespoon oregano
- 2 tablespoon adobo
- 1 ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
Pork Roast
- 6 lb Boston butt pork roast
- 1 tablespoon orange olive oil
- 1 tablespoon garlic olive oil
- 2 tablespoon minced garlic
- ¼ cup chicken broth
Instructions
- Mix the paprika, oregano, adobo, garlic powder, salt, and black pepper with the olive oil in a small bowl to create a paste.
- Using gloves, coat the pork on all sides with the rub. Then, marinate the roast overnight if possible or cook it immediately.
- Add the roast to the slow cooker and pour the chicken broth around the sides. Then, top the roast with the oils and minced garlic.
- Cook the roast on low for 5 to 7 hours or on high for 3 to 4 hours until the internal temperature reaches 170 degrees and it falls apart with a fork.
Video
Notes
Storage
- Refrigerate leftovers for up to 3 days in an airtight container.
- Freeze leftovers for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- To reheat, defrost the meat if frozen. Then, microwave individual portions at 1-minute intervals until heated through.
- Choose a roast with lots of marbling and connective tissue. More fat equals more flavor and more tender meat.
- Always look for a roast with a bright color. The meat should never be dull or gray-looking.
Nutrition
Calories: 261kcal | Carbohydrates: 2g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 833mg | Potassium: 508mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
