Slow Cooker Pork Shoulder Adobo Sauce

Name: Slow Cooker Pork Shoulder Adobo Sauce
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3½ lb (1590 g) boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat, cut into 2-inch chunks; 5 whole dried ancho chiles, stems and seeds removed, lightly toasted; 3 whole chipotle peppers in adobo sauce, with 2 tablespoons of the sauce from the can; 8 cloves (40 g) garlic cloves, peeled; 1 medium (150 g) yellow onion, halved; ¼ cup (60 ml) apple cider vinegar; 2 cup (480 ml) beef broth; 2 tsp (2 g) dried oregano; 1½ tsp (3 g) ground cumin; 2 whole bay leaves; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil; ¼ tsp (½ g) ground cinnamon (optional); ½ tsp (1 g) unsweetened cocoa powder (optional)

From the MyKitchenBank Kitchen

A deeply flavored Mexican-inspired adobo sauce built on slow-cooked pork shoulder infused with smoky ancho chiles, chipotle heat, garlic, and vinegar. The long, gentle cooking renders the pork tender and allows the spices to meld into a complex, savory sauce ideal for pasta, rice bowls, tacos, or enchiladas.

Prep: 20 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 50 min
Makes: About 4 cups sauce with tender pork (serves 6 over pasta or rice)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

3½ lb (1590 g) boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat, cut into 2-inch chunks
5 whole dried ancho chiles, stems and seeds removed, lightly toasted
3 whole chipotle peppers in adobo sauce, with 2 tablespoons of the sauce from the can
8 cloves (40 g) garlic cloves, peeled
1 medium (150 g) yellow onion, halved
¼ cup (60 ml) apple cider vinegar
2 cup (480 ml) beef broth
2 tsp (2 g) dried oregano
1½ tsp (3 g) ground cumin
2 whole bay leaves
1½ tsp (9 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) olive oil
¼ tsp (0.5 g) ground cinnamon (optional)
½ tsp (1 g) unsweetened cocoa powder (optional)

Equipment (5)

6-quart slow cooker
Small skillet or dry pan
Blender or immersion blender
Cutting board and chef's knife
Fine-mesh strainer (optional, for silkier sauce)

Steps

Before you start

Remove seeds and stems from ancho and chipotle chiles
Measure out all spices and aromatics so they're ready to go
Have your slow cooker on hand; this recipe requires at least a 6-quart model for the pork to fit comfortably

1
Toast the chiles
- Place the ancho chiles in a dry skillet or comal over medium heat for 1–2 minutes per side, pressing them gently against the pan until fragrant.
- Do not let them burn.
- Transfer to a bowl and let cool slightly.
+ Show details− Hide details
Ready when: Chiles become fragrant and slightly darker in color
Tip: Toasting blooms the spice flavors; don't skip this step, but watch carefully to avoid charring, which turns them bitter.
2
Soak the chiles
- Pour 1 cup of hot water over the toasted ancho chiles and let them soak for 15 minutes until soft.
- The liquid will become deep red and aromatic.
+ Show details− Hide details
Ready when: Chiles are tender and flexible, liquid is deep burgundy
3
Blend the adobo base
- Transfer the soaked ancho chiles and their soaking liquid to a blender along with the chipotle peppers and 2 tablespoons of adobo sauce from the can, peeled garlic cloves, and apple cider vinegar.
- Blend on high until completely smooth, about 1 minute.
- Strain through a fine-mesh strainer if you prefer a silkier sauce, pressing through with the back of a spoon.
- Set the adobo paste aside.
+ Show details− Hide details
Ready when: Mixture is completely smooth and homogeneous, brick-red in color
Tip: For a completely velvety sauce, strain the purée. For a rustic texture with more chile presence, skip straining.
4
Sear the pork (optional)
- Heat olive oil in a large skillet over medium-high heat.
- Working in batches, sear the pork shoulder chunks for 2–3 minutes per side until golden brown on the outside.
- This step builds extra flavor but can be skipped if you're pressed for time.
- Transfer the seared pork to the slow cooker.
+ Show details− Hide details
Ready when: Pork is golden brown on all sides
Tip: Searing creates a caramelized crust that deepens the sauce flavor. If skipped, the adobo will still be delicious but slightly lighter.
5
Build the slow cooker
- Add the pork shoulder (seared or raw) to your 6-quart slow cooker.
- Nestle the halved onion among the pieces.
- Pour the adobo paste over the pork, then add the beef broth, oregano, cumin, bay leaves, salt, and black pepper.
- If using the optional cinnamon and cocoa powder, add them now—they add warmth and subtle depth to the sauce.
- Stir gently to distribute the adobo paste and spices throughout.
+ Show details− Hide details
Ready when: All ingredients are combined and evenly distributed
Tip: Don't overfill the slow cooker; the pork should be mostly submerged or very close to the top. If it bulges too much, remove a few chunks and cook them in a separate small slow cooker or in the oven.
6
Cook on low
- Cover the slow cooker and cook on low for 8 hours, until the pork is fork-tender and easily breaks apart.
- Resist the urge to open the lid frequently; each time you do, you add 15–20 minutes to the cooking time.
+ Show details− Hide details
Ready when: Pork shreds easily with a fork; sauce is rich and darkened
Tip: If your slow cooker runs hot, check at 7 hours. Overcooked pork becomes stringy and loses texture; you want it tender but still holding together in chunks.
7
Shred and finish
- Using two forks, gently shred the pork in the slow cooker to your desired consistency—some prefer chunky pieces, others a finer shred.
- Remove the bay leaves and onion halves if desired.
- Taste and adjust seasoning with additional salt or a pinch more vinegar if needed.
- The sauce should be rich, savory, and deeply flavored with a subtle heat and a slight tang.
+ Show details− Hide details
Ready when: Pork is shredded to your liking; sauce coats the back of a spoon
Tip: Leave the meat as chunks or break it into smaller pieces depending on how you'll serve it—smaller shreds work better for tacos, larger chunks suit pasta.
8
Rest and serve
- Let the finished adobo rest in the slow cooker on the warm setting for 15–20 minutes to allow flavors to settle and develop.
- Serve over pasta, rice, in tacos or tostadas, or alongside beans and tortillas.
+ Show details− Hide details
Ready when: Sauce is silky and pork is evenly coated
Tip: This rest time is brief but helps the sauce reach peak flavor balance and temperature stability for serving.

Good to know

Tips

Toast the ancho chiles dry in a skillet for 1–2 minutes before soaking—this awakens their complex flavor notes and prevents a flat, one-dimensional taste.
Don't rush the cooking time. Low and slow is the secret to melt-in-your-mouth pork and a sauce that tastes like it's been simmering for hours.
The optional cinnamon and cocoa powder are traditional additions to authentic mole-style adobo; they add warmth and subtle sweetness that rounds out the heat without making the dish taste like dessert.
This sauce freezes beautifully, making it an ideal make-ahead for busy weeknights. Thaw and reheat with a splash of broth if it's thickened too much.

Make ahead

Cook the adobo completely up to 2 days ahead. Cool to room temperature, transfer to airtight containers, and refrigerate. Reheat gently in a saucepan over low heat, or in the microwave stirring occasionally, until steaming. You can also assemble the slow cooker the night before: prep all vegetables and spices, combine the adobo paste and broth in a container, refrigerate everything separately, and assemble in the slow cooker in the morning. Cold ingredients will extend cooking time by about 1 hour.

Storage & reheating

Room temperature (covered): up to 2 hours. Refrigerator (airtight container): up to 4 days. Freezer (airtight container or freezer bag): up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then warm in a saucepan over low heat or microwave until steaming.

Substitutions

dried ancho chiles → Pasilla or mulato chiles. Both are dried Mexican chiles with similar smoke and depth, though mulatos are slightly sweeter. Toast and soak the same way.
chipotle peppers in adobo sauce → 2 teaspoons chipotle powder mixed with 1 tablespoon tomato paste. Gives the smoky heat without canned adobo sauce. Whisk into the blended chile mixture.
beef broth → Chicken broth or pork broth. Chicken will lighten the sauce slightly; pork deepens it further. Use the same amount.
boneless pork shoulder, cut into 2-inch chunks → Beef chuck roast or chicken thighs (boneless, skinless). Adjust cooking time: beef chuck needs the same 8 hours; chicken thighs only need 5–6 hours on low to become tender.