Chef John Folse: Easy crockpot adobo pork sliders

Chef John Folse: Easy crockpot adobo pork sliders

(WVUE) - Adobo comes from the Spanish word adobar, which literally means "to marinate." It's a common all-purpose seasoning that is used to flavor and/or marinate meat, chicken or fish. Adobo can be prepared as either a dry spice mix or a wet rub paste. The central ingredients of adobo are garlic, oregano, black pepper and turmeric. Based on regional preferences, other spices and/or ingredients are added to the basic adobo. Adobo seasoning is prepared in Latin America, the Caribbean and Spain. In Mexico, Adobo paste is simply made from ground chiles, herbs and vinegar. This roast is preferred by most as an ingredient for the ultimate tortilla but also makes great sliders. Simply break the roast into pieces and serve on a bun or French bread.

Prep Time: 7–9 Hours

Yields: 8–10 Servings


1 (3-pound) boneless pork butt

½ cup adobo sauce

salt and black pepper to taste

granulated garlic to taste

1 tbsp ground cumin, divided

1 tbsp ground oregano, divided

1 tsp chile powder, divided

1 jalapeño pepper, seeded, diced and divided

14 whole cloves garlic, peeled

1 tbsp smoky Spanish paprika

2 cups diced red onions

½ cup diced celery

½ cup diced green bell peppers

½ cup diced red bell peppers

½ cup diced yellow bell peppers

2 fresh bay leaves

2 cups beef stock

½ cup granulated sugar

¼ cup water


Onto a half sheet pan, place pork butt and cut 7 (1-inch) slits about 1 inch apart in the roast for stuffing seasonings. Into each of the 7 slits, place a pinch each of salt, black pepper and granulated garlic. Rub well into the slits. Follow with half of the cumin, oregano, chile powder and jalapeño, pushing well into each slit. Finish by adding two whole garlic cloves into each slit, pushing down well to secure into the roast. Using rubber gloves, rub adobo sauce over the entire roast. Season roast completely using paprika and remaining cumin, oregano and chile powder along with salt, black pepper and granulated garlic to taste. Into the crockpot, add onions, celery, bell peppers, remaining jalapeños and bay leaves. Place seasoned pork butt into crockpot then add beef stock. Cover crockpot and cook on low 6–8 hours or until roast is fork-tender and internal temperature has reached 195°F. Prepare caramel approximately 30 minutes prior to pork is done. In a 9-inch sauté pan over medium-high heat, add sugar and ¼ cup water, swirling the pan occasionally. NOTE: Do not stir sugar with a spoon during cooking process. Adjust heat as necessary to brown caramel evenly, taking care not to scorch. Drizzle caramel into the liquid around the outer edge of the roast. Re-cover and allow roast to finish cooking in crockpot. When done, remove from pot and allow to rest before slicing for sliders.