Kitchen notes · a little help before you start
Crockpot Pork Adobo with Black Beans
Pork adobo with black beans makes a deeply savory bowl, with tender pork and plenty of sauce around it. The vinegar comes through against the richer meat, giving each spoonful a sharp edge. Let it cool just a little and sit down ready for a hearty meal.
- Prep
- 15 min
- Cook
- 480 min
- Total
- 495 min
- Original yield
- Serves 12
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork · Beans & lentils
- Cuisine
- Filipino · Asian
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Start the beans the night before
Rinse and soak the dry black beans overnight, alongside the pork's separate overnight marinade in the refrigerator.
2. Keep aromatics, discard the marinade
Discard the pork's first liquid marinade but reserve its garlic, bay leaves and peppercorns for the cooker with the meat.
3. Wait to add vinegar
Check for tender pork and soft beans before adding vinegar for the final short cooking period.
Get to know the ingredients
Two-inch pork pieces
The pork can marinate whole or cut, but it goes into the cooker in two-inch pieces over the drained beans.
Whole smashed garlic
Peel and smash the garlic cloves for the marinade, then reserve them when discarding that liquid before slow cooking.
Divided soy sauce
Use the first portion for marinating and the remaining portion with water and brown sugar in the cooker.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Crockpot Pork Adobo with Black Beans
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Vinegar, then a short cool
After the vinegar's final cook, turn off the cooker and let the saucy pork and beans cool briefly before serving.
A little more help as you go
Stir the cooking liquid once
After layering beans and pork, stir once so the fresh soy mixture reaches in and around the beans before cooking.
Look for a saucy finish
The beans should be soft and pork very tender, with enough liquid to keep the mixture saucy before adding vinegar.
A few questions you might have
Does the overnight marinade become the cooking liquid?
Discard that liquid, keeping only the aromatics, then add the separate soy sauce, water and sugar portions to the cooker.
Can I cut the pork before marinating?
Yes. Leaving it whole or cutting it first are both included, with two-inch pieces used when assembling the cooker.
Are high and low settings included?
Yes. Each has a stated cooking window before checking tender pork, soft beans and enough sauce for the final vinegar stage.
Does the vinegar cook from the beginning?
It is added only after the main slow cook, once pork and beans are tender, for the final short cook.
Should I drain the soaked beans?
Yes. Drain them before placing them in the cooker, then cover with pork and the reserved marinade aromatics.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pinchofyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.