Here’s an oldie, but goodie from A Bite of Soul!
Here’s the recipe! And again so easy; you can just leave it alone for the day in the crockpot, especially if you are out! One thing to note, Filipinos never measure their ingredients and season accordingly to taste, so the below is an estimation!
- 1-2lbs of pork tenderloin
- 4 cloves of minced garlic
- 1/2 cup of vinegar
- 1/2 cup of soy sauce
- 2 cups of water
- 3 bay leaves
- 1 1/2 tsp of garlic powder, salt and pepper (this is used as a dry rub)
- Take the dry rub and massage on the pork tenderloin
- Mix the garlic, vinegar, soy sauce and water into your crockpot. Add the bay leaf
- Put the pork tenderloin into the mixture in the crockpot
- Set on low and let it cook for 8-9 hours
- Take the pork out of the crockpot and let it rest for a few minutes. Take a fork or tongs and separate the pork to turn into pulled pork
- Take the braising liquid from the crockpot and pour into a pan so you can reduce the mixture and turn it into a “sauce”. Let it reduce for about 30 minutes or until it becomes a thicker consistency. Take your pulled pork and toss into the sauce
Here are 2 ways to use the pulled adobo pork:
Adobo Pulled Pork Slider with Atchara
- Pan De Sal (Filipino sweet bread)
- Adobo Pulled Pork
- Fried egg
- Atchara (Pickled Papaya relish)
Adobo Pulled Pork Omelet
- 2 eggs
- salt and pepper
- Adobo Pulled Pork
- pinch of minced garlic
Hopefully you have these ingredients handy in your fridge. Again, all you have to really cook is the egg and add the ingredients accordingly.
- Whisk the eggs and add a pinch of salt and pepper. Pour the eggs into your pan and make sure the eggs cover the whole pan just like a crepe. Keep heat on medium – low so you don’t burn the omelet quickly.
2. Add the spinach and garlic
3. Add the pulled pork. You know when the eggs are ready when you take your spatula and can easily turn it over.
4. Add some atchara on the side if you like and it’s ready to eat!