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Pork adobo with black beans served over white rice in a bowl with rich savory sauce

Crockpot Pork Adobo with Black Beans and Rice Bowl

Crockpot Pork Adobo with Black Beans and Rice Bowl is a hearty slow-cooked meal with tender pork, soft beans, and a rich savory sauce. It is a comforting recipe when you want a flavorful, filling bowl with deep adobo flavor.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Filipino
Calories: 284
Ingredients Method Notes

Ingredients
  

  • 2 cups dry black beans
  • 2 lbs. pork shoulder (boneless semi-fatty pork that looks like a roast)
  • 3 1/4 cups Filipino soy sauce, divided
  • 1/4 cup brown sugar, divided
  • 10 cloves garlic, peeled, whole and smashed
  • 3 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 cup white cane vinegar
  • 3 cups water

Method
 

Preparation
  1. Rinse the black beans and soak them overnight to help them cook with a softer texture.
  2. Place the pork in a large bowl with 2 cups soy sauce, 2 tablespoons brown sugar, garlic, bay leaves, and peppercorns. Cover and refrigerate overnight. Keep the pork whole during marinating or cut it into pieces before marinating.
  3. Drain the beans. Discard the pork marinade while keeping the bay leaves, garlic, and peppercorns. Cut the pork into 2-inch pieces.
Cooking
  1. Add the black beans to the crockpot and place the pork on top with the reserved garlic, bay leaves, and peppercorns.
  2. Pour 1 1/4 cup soy sauce, 3 cups water, and 2 tablespoons brown sugar over the mixture. Stir once to distribute the liquid around the beans.
  3. Cook in the crockpot on low for 8 hours or high for 5-6 hours.
  4. Check that the pork is very tender, some pieces may naturally separate, the beans are soft, and enough liquid remains for a saucy consistency.
  5. Add the vinegar and continue cooking for another 20-30 minutes.
  6. Turn off the crockpot and allow the mixture to cool briefly before serving.
Serving
  1. Serve the pork adobo mixture with rice, spooning the sauce over the pork and beans as desired.

Notes

Canned black beans can be used instead of dry black beans. If using canned beans, omit the water and add the drained beans at the end of cooking when adding the vinegar. The crockpot will have extra liquid remaining, which helps keep the dish saucy and can be spooned over the pork and rice. Avoid heavy soy sauces such as Japanese soy sauce for this dish; Filipino soy sauce or a low-sodium soy sauce is recommended.