Slow-Cooker Peruvian-American Pork Adobo Recipe

Name: Slow-Cooker Peruvian-American Pork Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 large red onion, quartered; 4 large cloves garlic; 6 allspice berries; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 2 tablespoons aji panca paste, or to taste (see Note below for substitution); 1 (12-ounce) bottle hard cider; Adobo; 3 pounds pork shoulder, trimmed and cut into 2 to 3-inch chunks; 3 large red onions, sliced into 1/2-inch half moons; 3 cups pork or beef stock; Salt, to taste

Servings: persons

Marinade
1 large red onion, quartered
4 large cloves garlic
6 allspice berries
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 tablespoons aji panca paste, or to taste (see Note below for substitution)
1 (12-ounce) bottle hard cider
Adobo
3 pounds pork shoulder, trimmed and cut into 2 to 3-inch chunks
3 large red onions, sliced into 1/2-inch half moons
3 cups pork or beef stock
Salt, to taste

1
For the marinade, place all of the ingredients in a blender and blend until smooth.
2
Place the pork into a large container. Pour the marinade onto the pork and coat all the pieces well. Cover the container and place in the refrigerator overnight or up to 24 hours. (This can also be done in a resealable plastic bag.)
3
Place the pork into a slow cooker along with all of the marinade. Add the stock and sliced onions and stir to combine. Cook on high for 6-8 hours, or until fork tender.
4
Serve in bowls with crusty bread.
5
Note: Aji panca is a dried chile that imparts a deep, mildly spicy flavor to many Peruvian dishes. It's typically soaked and ground into a paste. You can find jars of aji panca paste at many Latin American groceries or online, and it's worth getting if you want to make many other Peruvian dishes. If you cannot find aji panca paste, use 1 tablespoon sweet paprika and one teaspoon cayenne pepper.

1025

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Marinade, 1 large red onion, quartered, 4 large cloves garlic, 6 allspice berries, and more.

Yes, Slow-Cooker Peruvian-American Pork Adobo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Peruvian-American Pork Adobo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions