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 is hands off recipe. All you have to do is season it, give it a slap for good luck, then slow roast it and forget-about-it.
This adobo slow roasted pork is so good, I've actually had to stop guests from hoarding it during parties. A good smack on the hand and a shove was necessary. Yes, it's true and yes, it's that good.
The pork is cooked covered in a Dutch oven for 4 - 12 hours - depending on what temperature you use. Then the cover is removed an hour before the end of the cooking time to allow 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 because we are going to open it up and season it thoroughly.
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 during roasting time is to eliminate any basting because the flavorful steam that develops while roasting 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. And if you do, it's even more delicious.
Make sure the roast has a nice layer of fat on top. Not the fatback which is the thick layer of hard fat. We want the soft fat which crisps up and reduces while cooking.
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 because the juices that render from the pork are enough to keep this roast juicy and tender. We don't want steamed meat.
But, for just a hint of added flavor, I add a little frozen orange juice concentrate. 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
FULL DISCLOSURE ABOUT THE COOKING TIME FOR ADOBO SLOW ROASTED PORK
REMEMBER, THE LONGER YOU COOK IT, THE BETTER IT IS. SLOW ROASTING IS BEST. I GIVE THE OTHER TIME OPTIONS JUST INCASE YOU DON'T HAVE 8 - 12 HOURS.
I've cooked this dish using every timeframe listed here.
The 4 - 6 hour is delicious but not as tender and I was able to shred with two forks. I was short on time and my guests were hoping for this dish. I accommodated and used this timeframe. It all went. Let it rest for at least 30 minutes before shredding.
The 6 - 8 timeframe is delicious as long as it's more to the 8 hour. It was easy to shred with a fork with little effort. Let it rest for at least 30 minutes before shredding.
But the BEST TIMEFRAME was and is the 8 - 12 hour and again, more towards the 12 hour. The pork will be fall apart tender with little or no effort. I didn't have to let it rest and couldn't help myself to the crunchy bits. I still recommend letting it rest at least 20 minutes but that's like me telling you to, "do as I say, not as I do".
Just wanted to give you options and be upfront on time and results.
Leftovers taste just as good or you can freeze leftovers 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.
MORE DELICIOUS PORK DISHES
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!
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.
BUT WAIT! WHAT ABOUT THE OTHER WAY?!
You can use your slow cooker to make this dish too. Just season thoroughly, throw it in the crockpot/slow cooker, and cook on low for 8 hours or so. I recommend only cooking on low for this. How easy is that?
After it's slow roasted, simply transfer it onto a roasting pan and broil for a few minutes to get a crispy top.
Don't worry if it starts to fall apart during transferring because we are going to pull it apart anyways.
I've made this using the slow cooker and even skipped the broiling and it was super delicious. It's up to you.
Life is too short for mediocre food.
ADOBO SLOW ROASTED PORKPRINT PIN SAVESaved!
- 6 - 7 pound pork butt
- ¼ cup HOMEMADE ADOBO SEASONING or storebought*
- ¼ cup frozen orange juice concentrate defrosted
- Season pork butt liberally with my 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/spread the orange juice concentrate over the pork. Cover the pot, or if using foil pan, cover with foil.
- 250° for 8 - 12 hours
- 275° for 6 - 8 hours
- 300° 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. Read post above on times and shredding.
- Serve with anything . See Notes for suggestions.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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