This braised pork adobo recipe results in the juiciest, pull-apart-tender shreds of pork, slow-cooked in the most delicious soy-garlic-vinegar-sauce situation that calls for extra drizzling. It's a Filipino pork adobo recipe I've adapted from my mother's off-the-cuff adobo that I grew up on (thanks, mom!) to make it low-carb and keto friendly!
One of the very first recipes I ever shared was this Filipino chicken adobo + garlic green beans and it's still a favorite of mine. But pork also makes a delicious adobo and braising means more time for the meat to tenderize and soak up all that bold marinade flavor.
why you will love it
While I can't say this is an authentic Filipino pork adobo recipe I will say it's pretty darn close to the traditional dish (same goes for my low-carb Filipino pancit!) that I know even my mama would love.
This version of pork adobo is:
- so flavorful
- simple to make
- really affordable as it uses a budget-friendly cut of pork
- low-carb, keto and gluten-free
what does pork adobo taste like?
The sauce for authentic Filipino adobo is made with a combination of vinegar, soy sauce, and so. much. garlic. It is salty, tangy, and infused with garlic (and isn't that the makings of something really good?)! Add tender cubes of pork to the mix- braised over the course of a couple of hours- and you've got a delicious low-carb meal in the works!
how do you eat adobo?
Usually, pork adobo is served alongside rice, but to keep things low in carbs (and even keto-friendly!) I pile a mountain of pork adobo goodness on top of cauliflower rice, miracle rice, or even broccoli rice. This easy pork adobo recipe makes the perfect weekend dinner, and it's also one that doesn't require too much effort.
About the meat... The best type of meat to braise is an affordable, fattier cut that will tenderize and break down over the long, slow, cooking method that braising is (i.e. chuck roast for pot roast and gravy).
For this recipe, you can go with a portion of pork shoulder (cut into cubes) or purchase smaller packages of boneless ribs -usually labeled "pork shoulder country-style pork ribs" (which is basically the same thing, just cut into strips). The ribs are my preferred option, mainly because they're pretty cheap and pre-cut so it makes it easy to chop into larger cubes. Both options have a nice marbling of fat and turn out super moist, tender, and flavorful when braised.
For this Filipino pork adobo recipe, you will need:
- avocado oil (olive oil and coconut oil are fine, too)
- salt and pepper
- pork shoulder country-style ribs, cut into large cubes (about 1-½ to 2 inches in size)
- minced garlic
- apple cider vinegar
- tamari (gluten-free soy sauce)
- coconut aminos*
- vegetable broth
- dried bay leaves
- whole peppercorns
- microgreens for serving (optional)
*I like a mix of coco aminos and tamari, because of the lightly sweet flavor that the aminos add. However, I've also made this with only tamari so feel free to substitute more tamari if you don't have coconut aminos.
I know I say this about most of the recipes here in this little foodie space of mine and I'll say it again now- this is SO easy to make! You will need an oven-safe pot with a lid (a Dutch oven works best for even cooking).
- Brown the pork. Heat a large Dutch oven on the stove and warm the oil until it glistens. Season the pork with salt and pepper. Working in two batches, brown the cubes of pork a few minutes on each side, then reserve the browned pieces on a plate. Sear them in batches so that the meat doesn't overcrowd in the pot, otherwise they don't brown as nicely.
- Add the sauce ingredients. Remove all the meat from the pot, then pour in the garlic, stirring and cooking it for only about 30 seconds. Transfer all of the browned pork back into the pot and pour in the vinegar, tamari, coco aminos and broth. Bring the mixture to a boil, then add in the peppercorns and bay leaves.
- Braise the pork adobo. Place the lid on the Dutch oven and transfer it to the oven to cook at 275°F for 2 hours. There's no need to stir or turn the meat at any point- the oven will do all the work! When it's done, the meat will be pull-apart tender. Serve it with cauliflower rice, a drizzle of extra braising liquid that remains in the pot, and fresh micro-greens (optional).
tips and FAQs
- What is the function of vinegar in cooking adobo? Vinegar is pretty essential to a solid adobo recipe, and cooking softens the acidity. Mixed with the saltiness of tamari, vinegar makes the dish adobo, as well as plays a part in tenderizing the meat.
- How do you thicken adobo sauce? If you'd like to turn the braising liquid into a delicious gravy of sorts, it's pretty easy to do! Strain the liquid and reduce the sauce by bringing it to a boil, then whisk in xanthan gum, a keto-friendly thickener. Check out my chicken adobo recipe to see the entire process.
- If the pork shoulder ribs contain a few bones, don't worry about cutting the meat away from the bone. Simply brown the piece with the bone and braise it. Remove the bones after braising- they'll easily pull away and the bones will only add flavor to the broth.
- If the meat isn't as tender as you'd like it after two hours, feel free to add another 30 minutes to 1 hour of braise time!
Isn't braising the best? Same goes for keto pork adobo. 😉 Enjoy!
you might also love...
- Low-carb braised beef with gravy, an Italian-inspired version of a classic pot roast.
- Low-carb beef bulgogi! It is entirely sugar-free and simple to make at home!
- Sticky sesame air fryer chicken wings because WINGS ARE LIFE. And they're amazing in the air fryer.
- 2 tablespoons avocado oil (can also use olive oil or coconut oil)
- 2 pounds pork shoulder country-style ribs, cut into chunks (about 1-½ to 2 inches)
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 teaspoons minced or grated garlic
- ⅓ cup apple cider vinegar
- ¼ cup tamari (gluten-free soy sauce)
- ¼ cup coconut aminos*
- ¼ cup vegetable broth (or water)
- 1 tablespoon whole peppercorns
- fresh microgreens (optional garnish)
- Preheat the oven to 275°F. Season the pork with the salt and pepper.
- Place the Dutch oven on the stovetop over medium-high heat. Add the oil and heat it until it glistens. Place half of the pork pieces into the Dutch oven, letting each side cook for a few minutes to get a nicely browned outer layer (about 5-8 minutes total). Transfer the first batch to a plate and brown the second batch, then remove the meat and set it aside.
- Turn the heat down to medium. Place the garlic into the pot and cook for about 30 seconds, stirring. Pour the apple cider vinegar, tamari, coconut aminos, and vegetable broth (or water) into the pot. Add the reserved pork.
- Increase the heat to high and bring the mixture to a boil, then remove from heat and add in the peppercorns and bay leaves.
- Place the lid on the Dutch oven and transfer it to the oven to cook at 275°F for 2 hours. When it's done, the meat will be pull-apart tender.
- Serve the keto pork adobo with cauliflower rice, a drizzle of extra braising liquid that remains in the pot, and fresh micro-greens (optional).
Coconut aminos give the adobo a slightly sweet flavor, but if you don't have this ingredient, you can always swap in more tamari.
I prefer using pork shoulder country-style ribs because they're affordable, pre-cut, and have a nice marbling of fat that lends well to braising. You can also cut pork shoulder into cubes, which is essentially the same thing.
If the pork shoulder ribs contain a few bones, don't worry about cutting the meat away from the bone. Simply brown the piece with the bone and braise it. Remove the bones after braising- they'll easily pull away and the bones will only add flavor to the broth.
If the meat isn't as tender as you'd like it after two hours, continue cooking for another 30 minutes to 1 hour.
See this chicken adobo recipe for instructions on how to turn the braising liquid into gravy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gCholesterol: 136mgSodium: 690mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 3gProtein: 40g
This nutritional information is approximate and is provided for convenience as a courtesy.