Slow Cooker Filipino Adobo Pulled Pork Recipe

We love Filipino Adobo Chicken at home and make it regularly, so I decided to adapt those flavors to a slow-cooked pulled pork. The Slow Cooker Filipino Adobo Pulled Pork is simple, forgiving, and full of tangy, savory adobo flavor. It’s an easy weeknight dinner and makes excellent leftovers for rice bowls, sandwiches, or tacos.

Slow Cooker Filipino Adobo Pulled Pork

Slow-cooked dishes are a lifesaver after a busy day when you don’t have energy to plan a meal. This adobo-style pulled pork brings together the classic Filipino combo of soy sauce, vinegar and garlic, slowly braised until the pork is tender enough to shred. I often make pulled pork in the crock pot because it’s low-effort and consistently delicious.

For convenience I used a lean pork center loin and left it whole — this makes shredding easy after cooking and yields a moist, flavorful result. You can cut the pork into chunks if you prefer faster cooking or if your slow cooker is small. Serve the finished pork over steamed jasmine rice, garnish with chopped scallions, and add a simple side salad or fresh tomatoes for color and brightness.

This version keeps the ingredient list short and relies on long, slow cooking to develop depth of flavor. It’s easy to scale up for a crowd and stores well in the refrigerator or freezer, making it a great option for meal prep.

Slow cooked adobo pulled pork in a bowl, garnished with scallions

Slow Cooked Filipino Adobo Pulled Pork

Summary: A hands-off slow cooker recipe that transforms pork loin into tender, flavorful adobo-style pulled pork using soy sauce, apple cider vinegar, garlic and bay leaves. Perfect over rice or used in sandwiches and bowls.

Details

Prep time: 15 mins
Cook time: 6–8 hrs on low
Total time: 6 hrs 15 mins (allow longer if cooking 7–8 hours)
Yield: About 7 servings
Serving size: 3 oz pork

Ingredients

1.75 lb lean pork center loin
1/3 cup low sodium soy sauce (use tamari for gluten-free)
1/3 cup apple cider vinegar
1/2 cup water
5 cloves garlic, crushed
6 ground peppercorns (or about 1/4 tsp freshly ground pepper)
4–6 bay leaves
1 jalapeño, chopped (optional, for heat)
2 tbsp chopped scallions, for garnish

Instructions

Place the whole pork loin in the slow cooker. Add soy sauce, apple cider vinegar, water, crushed garlic, peppercorns and bay leaves. Add the chopped jalapeño if you want a bit of spice.
Cover and cook on low for 6 to 8 hours, turning the pork over halfway through cooking to ensure even braising.
When the pork is fork-tender, remove it from the slow cooker and shred it with two forks.
Return the shredded pork to the slow cooker and cook on low for an additional hour so the meat absorbs more of the sauce.
Discard the bay leaves. Serve the pulled pork over steamed rice and top with chopped scallions. Adjust seasoning to taste—if you prefer it sweeter, a touch of sugar or honey can be stirred into the sauce; for extra tang, add a splash more vinegar.

Notes & Tips

This recipe is adapted from traditional Filipino adobo techniques but simplified for a slow cooker. Using a lean pork loin keeps the dish lighter; if you prefer richer meat, shoulder or butt will add more fat and a softer shred. If your slow cooker tends to run hot, check for doneness a bit earlier. To reduce sodium, choose low-sodium soy sauce or dilute slightly with additional water.

Variations: Add whole black peppercorns instead of ground for a milder, aromatic finish; include sliced onions or a few tablespoons of brown sugar for a slightly sweet balance; finish with a squeeze of fresh calamansi or lime if available.

Leftovers keep well in the refrigerator for 3–4 days. Freeze portions in airtight containers for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

Nutrition (per serving)

Serving: 3 oz pork — Calories: 174 kcal, Carbohydrates: 3.5 g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 806 mg, Fiber: 0.2 g, Sugar: 1 g.