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This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant. [Photograph: Jennifer Olvera]

Note: You can substitute apple cider vinegar for white wine vinegar, but the results will be sweeter. If you use distilled white vinegar reduce the amount by 1- to 1-1/2 teaspoons.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Ingredients

  • For the Pork:
  • 1 large onion, thinly sliced (about 1 1/2 cups)
  • 3 pounds bone-in pork shoulder
  • 1 Thai chili or jalapeno, minced
  • 12 medium cloves of garlic, minced, divided (about 1/4 cup minced garlic)
  • 1 teaspoon brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup white wine vinegar
  • 1/2 cup water
  • 3 bay leaves
  • Kosher salt and freshly ground black pepper
  •  
  • For the Rice:
  • 1/2 cup peanut oil
  • 3 cups cooked, cold, leftover rice
  • 2 eggs, lightly beaten

Procedures

  1. Reserve 1/4 cup of onion and finely mince. Refrigerate until step 3. Place pork in the slow-cooker with the remaining onion, chile, 4 cloves of garlic, soy sauce, vinegar, brown sugar, water and bay leaves. Add 3/4 teaspoon black pepper and 3/4 teaspoon salt. Stir to combine, spooning some liquid over the top of the meat. Cover and set to low heat for 7 hours, turning over half way through cooking.

  2. Remove the pork from the pot and roughly shred into large chunks using two forks. Discard bone and any gristle or overly fatty pieces. Return to the slow cooker submerging in juices, to let the flavor meld. Cook for 1 hour more. Remove 1/2 cup of meat and set aside in a small bowl.

  3. While meat is cooking, heat oil in a large frying pan or wok over medium-high heat until shimmering. Add the rice, spreading it into an even layer. Cook without moving until browned and toasted underneath, about 3 minutes. Season with salt, stir, and flip, pushing the rice up the sides to create a well in the middle. Add egg to well and stir rapidly to cook. Stir egg and rice together, leaving another open well in the center of the pan. Add the 1/4 cup minced onion and sauté until it starts to soften, about 4 minutes. Reduce the heat to medium. Add garlic to well and cook, stirring, until aromatic, about 30 seconds, adding more oil as necessary to prevent garlic from burning. Add the reserved 1/2 cup meat. Warm through for a minute and stir everything together to evenly distribute ingredients.

  4. Discard bay leaves from pork. Scoop rice into individual bowls and top with pork and juices. Or serve family-style, if desired.