(Adobo Serving Suggestions)
This is a take off from the popularly known Filipino dish called Adobo. However, it is made with pork, which my family, friends and I prefer over chicken. For adobo recipe, click on the link above or follow similar recipe below.
I had friends coming for dinner one day and I could not think of what to cook. I knew they would love adobo but I thought I could try some other dish besides that. They like Tex-Mex foods but they also love my Filipino foods. My husband and I are kind of tired of plain adobo so I concocted this dish hoping it would taste ok and we would like it.
When it got done, I made a small sandwich that my husband and I shared to taste. I was totally surprised that it was very, very good. I did not hesitate to serve it that evening when my guests arrived. They liked it so much that they had three servings of tacos or burritos as above. I was so happy that they liked it.
Lest I forget how I concocted this dish, I had to write my recipe down. I refer to my own recipes in my blog from time to time so that the dish that I am cooking would be consistent to the same dish I cooked before.
This dish has the regular Filipino adobo seasonings but I served it Mexican style, served with pico de gallo, refried beans, sour cream, cheese and warm tortillas, much like the Mexican carnitas. In fact, my friends thought it was carnitas until they tasted it.
The next day, my husband had a project that he asked a friend for his expert help. They were working in the shop and it was getting to be lunch time so I thought I’d make them sandwiches. I still had plenty of the dish left so I put them on toast and served it to them.
Both my husband and his friend raved at the sandwiches and both said that it’s the best sandwich they have had. I’m sure my husband would not pull my leg like that. I felt that he genuinely meant it because he always tells me honestly if a dish I cooked is good or not. And I believe it really makes a good sandwich. He even asked me to cook more of the same dish and freeze it for later while he was still eating it. I wonder if it will be good after it’s been frozen?
Ingredients:
- 1 1/2 to 2 lbs. pork loin or pork for carnitas (cut into large cubes)
- 2 to 3 cloves garlic, crushed or minced
- 2 TBSP. light soy sauce
- 1/2 tsp. salt
- 1/4 cup white vinegar
- 2 bay leaves
- 1 tsp. cracked black pepper
- 1/2 tsp. Accent (MSG) optional
- 1/4 cup water
- 1 small can diced Green Chiles, hot or mild (optional)
Put everything in a pot or Dutch oven except the green chiles and mix well. Heat to boiling then cover. Lower the heat and simmer covered. Let it simmer for 5 minutes or so without disturbing or stirring because the vinegar will taste raw.
After a while, stir or turn the meat over to let the meat get evenly colored by the soy sauce. Put the lid back on and simmer on low heat for an hour or so, stirring occasionally until the meat gets very tender but don’t let it dry up. Add about a couple tablespoons water if it is getting too dry and simmer some more until the meat can be shredded with a fork.
Using a spider, scoop the meat out and transfer to a large bowl or plate but reserve the liquid in the pot. Discard the bay leaves. Shred the meat with two forks. Mix in the green chiles. Transfer the meat back in the liquid in the pot. Cook on med,-high stirring and turning constantly until the liquid is absorbed and until it dries. You will hear it sizzling in the oil. This will only take a minute or so.
Taste and adjust the salt to your taste.
Other Serving Ideas for Shredded Adobo:
SHREDDED ADOBO QUESADILLAS
To make quesadillas, you need two tortillas for one quesadilla. Butter one tortilla then place the buttered side down in a hot heavy skillet. Spoon and spread some shredded adobo on it and add some shredded cheese. Butter another tortilla then place it butter side UP on top of the mixture. When the bottom tortilla is heated thru and started to brown and crisp, turn both over and repeat to brown the other tortilla. Then cut in wedges like a pizza. Serve with some pico de gallo and sour cream.
This is a very good dish for a large company, either for appetizers or finger food. It is even good as a main dish. I made this for a large company when we had a family Christmas dinner. Everybody loved it so I kept making more as they kept eating them.
SHREDDED ADOBO Bánh mì
I think it would be very suitable in a French bread or baguette made like the Vietnamese sandwich with sticks of cucumber, carrots, cilantro leaves, fresh bean sprouts and whatever else you desire to include. Great for lunch.
Kusina ni Norie 
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