CROCKPOT PORK ADOBO WITH BLACK BEANS

By tulawdog

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 (the one we use is called Silver Swan)
• 1/4 cup brown sugar, divided
• 10 cloves garlic, peeled, whole and smashed
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 1 cup vinegar (I used Silver Swan white cane vinegar)
• 3 cups water

Preparation

Step 1

The night before: Rinse the black beans. Soak overnight. This really helps with the texture of the beans, and they won’t take as long to cook. Place the pork in a large bowl with 2 cups soy sauce, 2 tablespoons brown sugar, garlic, bay leaves, and peppercorns. Cover and marinade in the refrigerator overnight. I left the meat whole for the marinating, but you can also cut it into pieces before marinating.
The next morning: drain the beans. Discard the pork marinade, reserving the bay leaves, garlic, and peppercorns. Cut the pork into 2-inch pieces. Place the black beans in the crockpot, cover with the pork, garlic, bay leaves, and peppercorns. Pour 1¼ cup soy sauce, 3 cups water, and 2 tablespoons brown sugar over the top. Stir once to get the liquid in and around the beans. Cook in the crockpot on low for 8 hours or high for 5-6 hours.
The last hour: check on the adobo – the pork should be very tender and some of the pieces might naturally fall apart, there should be enough liquid to keep the whole mixture “saucy”, and the beans should be soft. Add the vinegar and cook for another 20-30 minutes. Turn the crockpot off and let the mixture cool for a few minutes before serving.