Hey there my friend 👋. If you love tender, juicy pork with a deep, rich, slightly tangy sauce, then this crockpot pork adobo with black beans is about to be your new favorite dish.
The slow cooker does all the hard work for you, letting those bold flavors meld together while you go about your day. And those black beans? They soak up all that goodness, making every bite even better.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Slow cooker (crockpot)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon
- Tongs
- Ladle
Important Info
- Servings: 6 bowls
- Estimated Cost to make this recipe: Around $15-$20, depending on pork prices in your area.
- Prep time: 15 minutes
- Cook time: 6-8 hours
- Total time: 6 hours 15 minutes to 8 hours 15 minutes
- Additional time: None
- Calories per serving: Around 350
- Cook method: Slow Cooker
- Season: Any season, but perfect for cooler months
- Courses: Main Course
- Cuisine: Filipino-inspired
- Diets: GlutenFreeDiet, DairyFreeDiet
How to Make Crockpot Pork Adobo with Black Beans
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 lbs pork shoulder, cut into chunks
- 1 cup dried black beans, soaked overnight and drained
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1/3 cup soy sauce
- 1/4 cup white vinegar
- 1 cup chicken broth
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon brown sugar
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon oil (for searing, optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Pork shoulder | Pork belly or pork loin (leaner) |
| Dried black beans | Canned black beans (reduce cooking time) |
| White vinegar | Apple cider vinegar |
| Soy sauce | Tamari or coconut aminos (for gluten-free) |
| Chicken broth | Beef broth or water with bouillon |
| Brown sugar | Honey or coconut sugar |
Instructions
- If using dried black beans, soak them overnight in water. Drain and rinse before cooking.
- (Optional) Heat oil in a pan over medium-high heat and sear the pork chunks until lightly browned. This adds extra flavor.
- In the slow cooker, add the soaked black beans, garlic, onion, soy sauce, vinegar, chicken broth, bay leaves, peppercorns, brown sugar, and salt. Stir to mix.
- Add the pork chunks into the mixture, making sure they are mostly submerged in the liquid.
- Cover and cook on LOW for 8 hours or HIGH for 6 hours until the pork is tender and the beans are fully cooked.
- Taste and adjust seasoning if needed. If the sauce is too thin, remove the lid in the last 30 minutes to let it thicken.
- Remove bay leaves before serving.
- Serve hot over rice or with a side of steamed vegetables.
Helpful Tips
- If using canned black beans, add them during the last 30 minutes of cooking to prevent them from turning mushy.
- Let the vinegar simmer naturally—don’t stir immediately after adding it. This helps keep the authentic tangy adobo flavor.
- Browning the pork before slow cooking enhances the taste, but you can skip it to save time.
- If you want a thicker sauce, remove the lid in the last 30 minutes or stir in a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water).
- Store leftovers properly (see storage section below) so you can enjoy them later.
What to Serve with Crockpot Pork Adobo with Black Beans
This dish pairs beautifully with:
- Steamed white or jasmine rice
- Garlic fried rice
- Sautéed vegetables (like bok choy or green beans)
- A side of pickled cucumbers or atchara for a refreshing contrast
How Do You Serve the Recipe?
I like serving this dish in deep bowls with rice, letting the sauce soak in. If you want to get fancy, garnish with chopped green onions or fresh cilantro for a pop of color.
Where Do You Serve This Recipe the Most?
This dish is perfect for weeknight dinners, family gatherings, and potlucks. It holds up well for meal prep, making it great for work lunches too. Since it’s slow-cooked, it’s an easy “set-it-and-forget-it” meal, perfect for busy days.
Storage
Short-term Storage (Room Temperature)
- If serving within 2 hours, keep it covered at room temperature.
- After 2 hours, transfer to the fridge to avoid spoilage.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop until warmed through.
Freezing
- For long-term storage, place cooled adobo in freezer-safe containers.
- Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use another type of meat instead of pork?
Yes, you can use chicken, beef, or even tofu for a different twist. If using chicken, reduce the cooking time to 4-5 hours on LOW.
Do I have to soak the black beans overnight?
Yes, soaking helps them cook evenly. If you forgot, use the quick soak method: boil them for 2 minutes, then let them sit in hot water for 1 hour before draining.
What if I don’t have a slow cooker?
You can make this on the stovetop. Simmer in a pot over low heat for 1.5-2 hours, stirring occasionally, until the pork is tender.
How can I make the sauce less salty?
Reduce the soy sauce and replace part of it with water or low-sodium broth. You can also add a pinch of sugar to balance out the saltiness.
Is this recipe kid-friendly?
Yes! The flavors are rich but not overly spicy. If making for kids, reduce the vinegar slightly to make it milder.
Meta Description
Crockpot pork adobo with black beans is a rich, tangy, and tender slow-cooked dish. Easy to make and packed with flavor, it’s perfect with rice.