Crockpot Pork Adobo with Black Beans

Crockpot Pork Adobo with Black Beans

I’m seriously salivating as I get ready to write about the soy sauce + vinegar + garlic + brown sugar flavors in this thing. Welcome to Pork Adobo.

For the Filipino newbies, Pork Adobo is a traditional Filipino dish with pork marinated and cooked in a soy sauce/vinegar sauce until it’s super tender and completely saturated with flavor. The whole thing is usually scooped over a plateful of hot steaming white rice and if you’re me, you add an extra scoop so the rice gets really saucy. I crave that saucy rice.

In the name of full disclosure, I don’t think Pork Adobo traditionally has, uhh, beans. But mine has beans because I saw the aunties making a similar dish (humba) with black beans at one of the houses at the orphanage and couldn’t get the idea out of my head. Stuck. On food. On BEANS. Typical.

And traditional pork adobo isn’t made in the crockpot, either. I think I might be the only person in the one mile radius around our apartment who owns a crockpot. What a weird contraption anyways. Usually Filipinos cook this in a big ol’ regular pot, just boiling or simmering for a while it instead of crock-ing it all day long. Either way works.

I love the crockpot and I love black beans, so this is Lindsay’s version of Pork Adobo.

Crockpot Pork Adobo with Black Beans

This is the gateway recipe that started me driving the black bean train into the wild blue yonder, forever and ever amen. Because since this recipe, I cannot stop thinking about black bean recipes. Part of it is my compulsion to get rid of leftover ingredients (there’s a half bag of dry black beans sitting in the fake fridge right now and it’s making me crazy) and part of it is my complete and utter devotion to this gorgeous little bean. Healthy Mexican Sweet Potato Skins are haunting my dreams in the most chipotle black bean wonderful way right now.

PS. The fake fridge is our actual fridge that doesn’t work, so we use it like a pantry and just keep regular food in there. Even though it’s not cold. Fake fridge. We keep our real fridge food in the freezer.

Cause you were dying to know the details of our scrappy kitchen, right?

As of this recipe, I realized how delicious is it to cook black beans all the way from dry little things with one pretty white spot on them, to soft, squishy, nutritionally-dense yummies that go perfectly with almost any kind of food. I use canned beans in lots of recieps, too, but the more I use dried beans and cook them myself, the more I want to eat them, everyday, always. If that’s even possible.

Crockpot Pork Adobo with Black Beans

I know I’m asking a lot of you here, telling you that this plate of what sort of looks a little bit like rice and beans garbage is really one of the best dishes I’ve made all year, but you’re gonna have to trust me. This is worth dusting off the crockpot and going soy sauce shopping.

Think about what flavors are going on here: garlic, brown sugar, soy sauce, bay leaves, vinegar, peppercorns, and pork. That garlic gets cooked ALL DAY LONG. It’s almost sweet when it’s all said and done. Now imagine the texture of the melt-in-your-mouth shredded pork with the softness of the black beans, and the tangy, salty sauce, and how perfectly it gets soaked up by the rice.

You love it. I knew you would.

Final thought of the day relating to health: I know pork isn’t exactly fat free, and no one believes in white rice anymore (FYI – brown rice is a complete and utter mystery to my Filipino friends) but because so much of this is made up of the black beans, it’s actually got a decent nutritional profile for the average eater. If you wanted to make this with less pork, or less fatty pork, you could try that. I guess.


But… don’t.

Cause pork rules.

4.5 from 13 reviews
Crockpot Pork Adobo with Black Beans
Serves: 12
  • 2 cups dry black beans
  • 2 lbs. pork shoulder (boneless semi-fatty pork that looks like a roast)
  • 3¼ cups Filipino soy sauce, divided (the one we use is called Silver Swan)
  • ¼ 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
  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.
  2. 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.
  3. 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.
You can use canned black beans instead of the dry ones. If you do, I would suggest omitting the water and just adding the drained canned black beans at the end of the cook time, at the same time that you add the vinegar.
There should be a lot of liquid left over in the crockpot. That's okay because it helps keep it saucy as it sits in the crockpot, and you can use it to spoon more sauce over the pork/rice.
Japanese soy sauce (Kikkoman) is too heavy for this dish. Try to use a Filipino brand like Silver Swan or, as a last resort, just use the lowest sodium soy sauce.

Nutrition Adobo

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  1. Well this certainly looks delicious to me! I’m a huge advocate for beans and I try to eat them almost every day– they’re so so good for you! I used to make a batch of dried beans to last me for the week but I suddenly got lazy and just started stocking up on canned beans. I do notice a huge difference though in taste when I can actually bother myself to make the dried kind. I need to start this up again!

    BTW, I really love your new blog design. Looks very fresh and clean. πŸ˜€ And your bio picture is super cute.

  2. Amen-pork does rule!! Although I try to serve my family brown recipe-they complain. So I stick to white rice. We are huge black bean fans-I cannot wait to try this! I think I’m salivating just typing this!

  3. Ok, you sold me. I went on a black bean kick and got a little tired of them a while ago. I think it’s time to bring them back. And it’s got to be with this dish.

    PS I love hearing about your scrappy kitchen! It makes me think ‘if she can do THAT in that kind of kitchen, I can do it too!’

    • It’s crazy to me to think about my “little” kitchen back home complete with microwave, freezer, and labeled oven temperature controls. :) seems so ritzy! Glad you’re also on the black bean train (or getting back on)!

  4. I just did pork in the crockpot a few days ago and fell in love! This looks so yummy, I love the beans!

  5. I love black beans! My family loves pork in a crock pot. I’m not sure what they’ll think if I try your recipe and combine them, but I’m excited to give it a try. Thanks for sharing your recipe!

    By the way, how long are you and Bjork planning to stay in the Philippines? Each time I read one of your posts I’m reminded that the school year is almost over and you’ve been there for a long time already! It sounds like your time there has been life-changing! I admire that you both gave up life here in MN to try something new and different! I’m sure God has used you in many amazing ways!

    • Thanks Karen! :) We are heading back to Minnesota at the end of May. Our school year ended mid-April, so now I’ll be teaching summer school for the next few weeks before heading home! Can’t believe it’s almost that time already.

  6. This sounds delish!! And you can’t beat a crockpot meal!

  7. 1) I petted a sweet pug yesterday. I thought of you. :)
    2) Black beans and garbanzo beans rule my world… every day, for at least one meal.
    3) I am totally making your cabbage salad recipe from yesterday. I’m going grocery shopping tomorrow night… and I am way too excited about that fact!
    4) This pork & black bean recipe looks like heaven to me.
    5) When you come home, bring me back a green papaya. πŸ˜‰

  8. Well that looks delicious! and easy! I love using dried black beans, too. For the second half of that bag you could make black bean tacos or black bean and bacon soup. (Two of my faves!)

  9. I can’t believe how much I’M salivating just reading about it! And crockpot cooking is my kind of deal these days – thanks in advance for dinner this weekend πŸ˜‰

  10. This looks delicious! what kind of vinegar did you use in this?

  11. I am loving all of your slow cooker/Mexican inspired recipes. I have to try this one!

  12. I’m so glad you added the beans! Looks amazing :)

  13. I don’t eat pork but the flavor combo in this dish sounds incredible! I can, however, make those sweet potato skins! I’ve never cooked with dried black beans, always canned, but you are inspiring me to cook them myself. :)

  14. This looks so delicious! I will have to make this soon! My husband will love… what good man wouldn’t appreciate a main dish of meat and beans!?! Thanks for sharing!

  15. Hi Lindsay! Just recently discovered your blog, and I love not only your recipes, but reading about your experiences living in the motherland. I’m Filipino, and although no one can top my dad’s adobo, I may have to give your version a try because of the black beans!

  16. Love the idea of adding black beans!I love adding eggplant to my adobo for a health kick as well. I’ve always wanted to try adobo in the crock pot and now I’m definitely going to try it. I want to try this and put it in a burrito. My hubby is Mexican and he suggests putting everything in a tortilla! hahah we’ve had Bistek burritos and chicken adobo tacos with shredded cabbage. Tastes great.

  17. This just looks SO delicious! Anything with black beans is winning in my house, and using the crockpot makes it even winning-er!!

  18. Wow looks great. I can’t wait to try this.

  19. This looks delish. Thanks for sharing your recipe!

  20. Hi Lindsay!
    I have been making chicken adobo for close to 30 years now, and I use the Silver Swan brand Soy Sauce, but I always just use white distilled vinegar.

    I have a seen a Filipino brand of coconut vinegar in the Asian stores, and there’s always rice vinegar too. What vinegar is most authentic?

    I plan on making your pork adobo soon, it looks yummy!

  21. Hi Lindsay! Since you’re such a lover of black beans, I was wondering if you’d ever tried refried black beans? I just got back from Guatemala where they serve these delicious beans with everything. I think I ate them 3 times a day! Often they were served with a little cream cheese stirred in. Yum. Thought I would suggest it because I can relate to a black bean obsession! Enjoying your blog!

    • Hi Erika! Funny you should ask – I’ve only made refried black beans once, but they were so good! And actually I just bought all the ingredients to make them again this week. :)

  22. It looks like a semi-healthy version of Filipino Pork Adobo. Though I hate anything black on my plate, I’ll replace it with garbanzo beans, my favorite. The Filipino traditional cooks will get irate when they see this adaptation.

  23. Okay… first– I love this. I’m really glad you added the black beans!!
    But second (and most important!)– what is the difference with the Filipino soy sauce? I keep several kinds of soy sauce on hand but I’m hard-pressed to find many special ingredients in my back-woods grocery stores. Help me out cause I need this meal in my life!

    • From what I understand, Filipino soy sauce is thinner and less salty than the regular Kikkoman brand soy sauce that you can buy in most US grocery stores. If that’s the only brand you have or if you can’t find a Filipino brand like Silver Swan, try to find the lowest sodium option. :)

  24. This totally the ulimate comforting sort of dish I can imagine Filipina grandmas making for a whole kitchen full of family. I love anything with the salty, sweet, tangy thing going – SO good with pork.

  25. I have just bought myself a crock pot and some black beans. Seriously. I normally tend to use black-eyed beans as that is what we use in Sierra Leone but I want to use black beans a bit more. Looking forward to trying these (I can actually taste how good these will be ….)

  26. Oh, so I love this recipe. I love all the crock pot things you do. Perfect for busy days – and we love all these ingredients – white rice included. I totally trust you! πŸ˜‰

  27. Just when I was starting to look araound for Black Bean recipes to give them ago – boom! You’ve delivered arecipe right to my inbox. This all sounds fabulous. Hope it’ll work out in a dutch oven as I don’t have enough space to store a crockpot.

  28. Also, I think my fiancΓ© may be getting a little over my obsession with your Sweet Potato Skins. Lucky they freeze well and I can take them to work :)

  29. oh my god this is GENIUS! I love pork and beans, I love adobo, I love my crock pot. I’ve never been a fan of pork adobo (I’m a chicken adobo kind of gal), but I think slow cooking it in the crock pot all day with beans and adobo flavors sounds amazing.

    I stumbled upon your blog via Dish by Dish and just taking a quick glance around, I love it here. And I’m especially interested in your adventures and cooking in the Philippines! My parents were born there and I hope to visit someday and see where they grew up.

  30. This is such a different recipe and one that I know my family would enjoy. :) Would love to have you share your tips and recipes with The Crock Pot Crowd. Feel free to post links back to your posts, too!

  31. I made the recipe today as is and it was FABULOUS!!!! (even though I had to use the reduced sodium soy sauce because I couldn’t find the Filipino kind). I made a bowl with the adobo and topped it with chopped mango and onions. The kids made tacos with the same and it was a big hit with everyone! I’ll definitely make this again!!!

    • Great idea with the mango and onions! When I made it I topped it with a pineapple salsa – I should add that to the notes! Glad you liked it Christine. :)

  32. Ok, now that I’ve made this, I feel the need to comment again!

    First, totally loved the recipe. I’m tired of the same old crockpot recipes, and this was a great one to shake things up. Also, I was late coming hom from work and so it stayed on for 9 hours and was just fine.

    I did find it a TAD too salty. And I think it’s because I used tamari instead of soy. I reduced the tamari to 1 cup in the crockpot and I only marinated the meat in a half cup. I also reduced the vinegar to 3/4 cup because I used apple cider. It was a bit too salty, but I believe most people would think it’s just fine. Over the years, my palate has become more like my husband’s in that he prefers less salt. So I think it’s just me.

    I will be making this again! Thanks for a great recipe :)

  33. i am all about my slow cooker right now even though it is almost summer…makes dinner so much easier…so we can stay outside that much longer enjoying the wonderful weather we’ve been waiting for here in WI too much snow this winter…anyhow blabbing on…bring on the slow cooker and yes bring on the pork!

  34. Christina says:

    I bought an adobo cookbook that had a gazillion versions of this dish. What I loved the best was deglazing the pan with a bit of red wine after the first fry then adding rosemary as it simmers. (A bit of fusion already in there)

    I have also tried it with pineapple juice and pineapples and they came out really good.

  35. Wow you’re amazing! I came upon your site to look for a adobo recipe to change up mine and I found more than just a recipe! God bless your heart for being passionate in teaching, especially in my home country. God bless you and your husband!

  36. This sounds so yummy!! Have you ever doubled the recipe? Just curious if there’s a reason not to.

    • Nope, never have. If I remember right it makes a LOT as is, but I’m sure doubling wound’t be a problem as long as your crockpot was big enough!

  37. Minus the black beans, this is exactly what my aunt makes every year for Christmas! I make it from time to time, but the black beans sound like a delicious addition. My dad was a missionary kid in Cebu back in the day so we always celebrate Christmas with Filipino food. Ever make bibingka?

    • I never made bibingka myself but it was one of the only street foods I had during our year there! We’d buy it from these little stands on our motorcycle trips to the other side of the island. Love your connection to Cebu! β™₯

  38. I made this last night, and It Is Remarkable. I don’t say that lightly, trust me. I am not a big meat eater. But talk about an exciting, exotic flavour profile. The only question I have is this…what would be an ideal side for this, to counteract the strong (fab) flavour? Slices of pineapple? Sweet potato? Great site btw, and I don’t say that lightly either. I look forward to following your rather magnificent culinary finds…

    • Thank you Abby! That makes me so happy to hear that you enjoyed your yummy adobo dinner! Pineapple would work as a side! Also, maybe this is obvious, but rice? :)

  39. lol Lindsay, of course the rice! Duh! Just kidding :) What I do recommend? On my second round making this fab dish (something I would never do unless it was super fab) I used red rice, a first for me. What it does is take a ridiculously meat-decadent flavour town filled dish and elevate it somehow into nutritionally hefty heaven. I would so prefer white rice with this dish, so badly, it is so divine, but after a certain age anything ‘white’ leaves you…well…do try the red rice. BTW those little bites of peppercorn? Unreal. :)

  40. Lindsay,

    This looks absolutely amazing and I can’t wait to try it myself!! I LOVE black beans too and I am always looking for new recipes to use black beans! Thank you for the wonderful recipe!! By the way, I am a new to the blogger world and I have to say that I really enjoyed your blog and what a cute name!!!

    Thanks again,

  41. Waaaay too salty for my household. I found the Silver Swan soy sauce at an Asian grocery and made the recipe exactly as directed. The pork was so juicy and tender. The beans were very tender and not mushy and caused no gassy aftershock. Was that due to the vinegar?
    I will make this again but with some adjustments to the soy sauce.

  42. This looks good! Is it really necessary to discard the marinade and then add new soy sauce and brown sugar?

  43. I learned to cook adobong from filippino cook friends in the Navy. I learned with chicken, so I usually make it that way. Last year I had an assistant priest assigned to my parish who was filippino. His adobo was very much like mine, except he used black beans and added a bit of brown sugar. I now add black beans (as a native Floridian I grew up with black beans & rice) and, if I am cooking for my grandchildren, brown sugar. Do not apologize for the black beans- Filippinos add them also.

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