Adobo Pulled Pork Stew with Beans and Mushrooms
Indulge in the rich flavors of our favorite Adobo-inspired dish - a delightful blend of spice and tang that perfectly complements the heartiness of slow-cooked pulled pork and beans. The beauty of this dish lies in its ability to shine even brighter on the following day and it freezes well, making it a mealtime hero.
Ingredients
- 1 LB Dried Kidney, Black or White Beans rinsed
- 1 tsp Kosher Salt
- 1 tsp Baking Soda
- 3-4 LB Boneless Pork butt, shoulder or picnic roast
- 1-2 tbsp Monsoon Coast Adobo Seco (mild to hot)
- 1-2 tsp Kosher Salt
- 5 cloves Garlic crushed
- 2 tbsp Lemon Juice or sour orange juice
- 2-3 tbsp Olive Oil
- Canola Oil to sear pork
- 4 cups Chicken Stock
- ¼ cup Tomato Paste
- 1 tbsp Soy Sauce
- ¼ cup Apple Cider Vinegar
- 9-12 Shiitake Mushrooms stemmed and sliced
- 2 tbsp Butter
- 2 tbsp Olive Oil
- Cilantro or Parsley Chopped - to garnish
- Cooked Rice, Corn Bread or Toasted Bread for serving
Instructions
- A Day in advance, set beans in a large bowl and cover with cold water. Add baking soda and salt and stir well to dissolve. Leave overnight on the counter covered with a cloth.1 LB Dried Kidney, Black or White Beans, 1 tsp Baking Soda, 1 tsp Kosher Salt
- Also a day in advance, make Adobo paste by mixing Adobo Seco, salt, crushed garlic, citrus juice, and enough olive oil to make a thick paste.1-2 tbsp Monsoon Coast Adobo Seco, 1-2 tsp Kosher Salt, 5 cloves Garlic, 2 tbsp Lemon Juice, 2-3 tbsp Olive Oil
- Paint the pork with the Adobo paste well. Leave in the fridge overnight.3-4 LB Boneless Pork
- Take pork out of the fridge one hour prior to cooking.3-4 LB Boneless Pork
- In a large saucepan or cast-iron pan over medium-high heat, add canola oil and sear the pork on all sides. Transfer pork to a slow-cooker, pressure cooker or instapot.Canola Oil, 3-4 LB Boneless Pork
- Add to the pork the chicken stock, tomato paste, soy sauce and apple cider vinegar.4 cups Chicken Stock, ¼ cup Tomato Paste, 1 tbsp Soy Sauce, ¼ cup Apple Cider Vinegar, 3-4 LB Boneless Pork
- Cook pork low and slow for 2-3 hours or until very tender depending on your cooking vessel.3-4 LB Boneless Pork
- While pork is cooking, cook your beans.1 LB Dried Kidney, Black or White Beans
- Drain your beans and wash well. Place in a medium pot and cover with cold water. Bring to a boil over high heat.1 LB Dried Kidney, Black or White Beans
- Lower to a simmer, partially cover and cook beans on low for 1-2 hours until tender.1 LB Dried Kidney, Black or White Beans
- Finally prepare the mushrooms. Add butter and olive oil to medium saucepan over medium heat. Sauté mushrooms until browned. Season.9-12 Shiitake Mushrooms, 2 tbsp Butter, 2 tbsp Olive Oil
- When pork is done, remove from pot and set aside to cool a bit before shredding.3-4 LB Boneless Pork
- Strain the pork cooking liquid into a large pot over low heat. Add the pulled pork.3-4 LB Boneless Pork
- Reserve some of the bean cooking liquid and drain the rest. Add beans to the pot. If the stew looks thick or dry, add more reserved bean water.1 LB Dried Kidney, Black or White Beans
- Add cooked mushrooms and bring pot to a simmer so everything is warmed together. Adjust seasoning.9-12 Shiitake Mushrooms
- Garnish with cilantro or parsley and serve with bread or rice.Cilantro or Parsley, Cooked Rice, Corn Bread or Toasted Bread
Tried this recipe?Mention @monsooncoast or tag #monsooncoast!