Adobo Slow Roasted Pork seasoned with my homemade Adobo Seasoning roasted for 4 – 12 hours depending on which temperature you pick and how much time you have. Absolute perfection! The juiciest tastiest pork ever!
This recipe is very versatile in that you have the flexibility to adjust the time and temperature. It relies on my homemade Adobo Seasoning to come out perfectly. Whenever I have a party or large gathering, this slow roasted pork is on the menu. It’s the most requested recipe for my gatherings and it will be for yours too.
The pork is cooked covered in a Dutch oven(affiliate link) then the cover is removed an hour before the end of the cooking time allowing the top to darken and turn crispy.
The type of pork I’m talking about is a boneless pork butt or shoulder and it shouldn’t be tied. Just let it be loose and free. I usually buy a package containing two roasts. For my daughter’s graduation party, I had about 18 pounds of pork butt and cooked it overnight. The smell of pork (think bacon) woke the whole family the next morning which was a great start to the day.
If I’m doubling the recipe for a large crowd, I choose a heavy duty foil pan large enough to accommodate the 2 roasts. Perfect and no cleanup. Cover with foil then remove the foil for the last hour or so. The reason for covering is to eliminate any basting as the flavorful steam that develops continually bastes the roast. Being that this dish is very forgiving, I choose not to brown in the beginning but rather towards the end because you really can’t overcook fat. I prefer to purchase a pork butt that has been trimmed of the skin and some of the fat. Otherwise, the thick skin and some of the fat should be removed.
The fat on top crisps up and is the best part. I usually take it off and set it aside for later. Basically, I hide it so I don’t have to share. The fat all through the roast literally melts and becomes one with the meat.
I never found the need to add additional liquid as the juices developed are enough to keep this roast juicy and tender. But, for just a hint of added flavor, I add ¼ cup of frozen orange juice concentrate which adds a little sweetness. Simply pour it over the roast after adding the adobo seasoning. Nothing else is needed. After it’s cooked, the pork is shredded right in the pan and mixed with all the juices. I promise you, this is phenomenal.
For approx. a 7 ½ pound pork boneless butt:
- 250 degrees – roast for 8 – 12 hours
- 275 degrees – roast for 6 – 8 hours
- 300 degrees – roast for 4 – 6 hours
Leftovers taste just as good or you can freeze for another time. To reheat, simply place in a baking dish, cover, and roast at 350 degrees for 45 -60 minutes or until heated through. There’s really no way you can mess this recipe up because it’s very forgiving. It’s the perfect recipe for any level cook.
Want more slow roasted deliciousness? Try my slow roasted chicken that melts in your mouth. No need to buy rotisserie chicken again. Have a pork loin and want the same flavor as this slow roasted pork? Try my adobo roasted pork loin. Oh my! If you love adobo seasoning, you must try my crack adobo wings.
Make my slow roasted pork for your next party or gathering. You’ll be a rockstar! Pile it on a flour tortilla with some salsa criolla – red onion dressing – and it’s incredible! Pairs beautifully with my simple vinegar coleslaw. You can choose from any of these sides.
Check out the video of this adobo slow roasted pork on my instagram.
Be happy, eat well.
Adobo Slow Roasted Pork
- 6 - 7 pound pork butt. Last time I cooked two pieces totaling 12.84 pounds.
- ¼ cup Homemade Adobo Seasoning or storebought*
- ¼ cup frozen orange juice concentrate defrosted
- Season pork butt liberally with adobo seasoning. Make sure to open up the pork and sprinkle some adobo on the inside and underside.
- Place pork in a dutch oven pot or a sturdy foil pan. Pour the orange juice over the pork. Cover the pot or if using foil pan, cover with foil.
- 250 degrees for 8 - 12 hours
- 275 degrees for 6 - 8 hours
- 300 degrees for 4 - 6 hours
- Uncover the pan an hour before the end cooking time to allow to darken and crisp up the top.
- Remove from oven, let rest at least 30 minutes to allow for easy shredding.
- Serve with anything.