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A plate with Boursin mashed potatoes, pork adobo, and and cooked broccolini sits on a wooden table surrounded by storage containers and seasonings.
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Pork Adobo (Meal Prep + Freezer-Friendly)

Filipino braised pork shoulder in a vinegar and soy sauce with garlic, whole peppercorns, and bay leaves garlic, whole peppercorns, and bay leaves. Portioned in 1-cup silicone molds and frozen for a rich, deeply flavored protein that gets better with time.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: Filipino
Servings: 6 servings
Calories: 393kcal
Author: Dee Broughton

Equipment

Ingredients

For the Pork

  • 3 pounds boneless pork shoulder trimmed and cut into 1½-inch pieces
  • 1 teaspoon kosher salt
  • 2 tablespoons avocado oil divided

For the Braise

  • ½ medium red onion thinly sliced
  • 8 garlic cloves smashed
  • ¾ cup low sodium soy sauce
  • 2 tablespoons dark soy sauce
  • ¾ cup white vinegar
  • 1 cup water
  • 1 teaspoon Better Than Bouillon chicken paste
  • 3 tablespoons brown sugar
  • 2 teaspoons whole black peppercorns
  • 3 bay leaves

Instructions

Season and Sear (Batch One)

  • Pat pork dry and season with kosher salt. Heat half the avocado oil in a large Dutch oven over medium-high. Sear the pork in two batches, 4 to 5 minutes per batch, turning as needed, until browned on several sides. Transfer the first batch to a plate.

Sear (Batch Two)

  • Add the remaining oil and sear the second batch. Transfer to the plate with the first batch.

Build the Base

  • Spoon off excess oil, leaving a thin coating and all browned bits. Lower heat to medium. Add the red onion and cook for 3 to 4 minutes until softened. Add the smashed garlic and cook 1 minute more, stirring so it doesn't burn.

Add the Braising Liquid

  • Pour in the soy sauce, dark soy sauce, white vinegar, water, Better Than Bouillon, and brown sugar. Stir until the paste dissolves. Scrape the bottom of the pot to loosen browned bits.

Braise

  • Add peppercorns and bay leaves. Return pork and any accumulated juices to the pot. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 1 hour 15 minutes, stirring once or twice, until pork is tender.

Reduce

  • Remove the lid. Simmer uncovered for 15 to 20 minutes until the sauce is slightly reduced and glossy. Do not reduce until sticky. The sauce must stay fluid for freezing.

Serve Fresh or Freeze

  • If you're eating tonight, stop here. Serve the pork over rice while it's hot. Everything from this point on is for the freezer.

Cool and Portion

  • Remove bay leaves. Skim excess fat if needed. Cool in the pot for 20 minutes, then transfer to a shallow container and refrigerate until cold. Fill each 1-cup mold cavity ¾ full with pork, onion, garlic, and sauce.

Freeze

  • Freeze on a sheet pan for 8 hours or overnight until fully solid. Pop cubes out and transfer to freezer bags or containers. Label and freeze for up to 3 months.

Reheat From Frozen

  • Pop one frozen portion into a microwave-safe bowl and cover loosely. Microwave 3 minutes, break up the pork and stir the sauce, then microwave 2 to 3 minutes more until hot through.

Reheat From Thawed

  • Thaw overnight in the refrigerator. Microwave in a covered bowl for 2 to 3 minutes, stirring halfway through. Or warm in a small saucepan over medium-low heat for 4 to 6 minutes.

Reheating Multiple Portions

  • Place frozen portions in a small baking dish, cover tightly with foil, and bake at 350°F for 35 to 45 minutes, or until hot. If thawed, bake covered at 350°F for 20 to 25 minutes.
    • This recipe is part of the GC Freezer Meals system. Pair it with Boursin Mashed Potatoes, Stick of Butter Rice or Broccolini for a complete dinner from frozen in under 5 minutes. See the full freezer meal prep guide for all the recipes.

Notes

  • Do not shred the pork before freezing. Keep in chunks so pork reheats with sauce pooled around it, not absorbed into it.
  • Skim excess fat from the surface before portioning - a little fat is fine; a thick layer turns greasy when reheated.
  • Pork adobo needs 8 hours to freeze (not 4) - the dense chunks take longer to freeze solid than smaller cuts of meat.
  • For vacuum sealing: freeze solid first, then seal.

Nutrition

Serving: 1servings | Calories: 393kcal | Carbohydrates: 11g | Protein: 55g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 2002mg | Potassium: 1040mg | Fiber: 1g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg