Slow Cooker Pork Adobo

3 pounds pork shoulder (Western Style Ribs work fine)

1/2 c soy sauce
2/3 c white vinegar (or cider vinegar if that’s what you happen to have)
1 bay leaf
3 cloves garlic, minced
1 onion, sliced

Put everything in a slow cooker and cook on high for about 4 to 6 hours or on low for about 6 to 8 hours, or until the meat is done. It should be falling off the bone, like for pulled pork. Take the pork out of the slow cooker. When it’s cool enough to handle, carefully remove the bones and shred or dice the meat. Use the meat in PORK ADOBO SALAD, PORK ADOBO AND VEGETABLE STIR-FRY, or in other dishes. Or eat it as it is. The reason for using it in other dishes is to cut the cost per serving. This would cost about $7.00 for the whole batch this week.

Pork Adobo and Vegetable Stir-Fry

1 T oil
1 t minced fresh ginger (optional)
1 carrot, thinly sliced
1 medium onion, thinly sliced
1 c shredded Pork Adobo
8 oz shredded cabbage
2 T adobo cooking liquid

Heat oil in a large skillet. Add the onion and carrot and cook briefly. Add the cabbage and cook another couple of minutes. Add the Pork Adobo and the cooking liquid and cook, stirring, only until the pork is heated and the vegetables are all crisp-tender. This should cost between $2.00 and $3.00 for the batch and should make 2 to 3 servings.
You can, of course, vary the vegetables depending on what you like and what’s available.

Pork Adobo Salad

1/2 c shredded pork adobo

1 c thinly sliced celery
1/2 c sliced raw cauliflower
2 T mayo
1 T broth from cooking the pork

Combine the pork, celery and cauliflower in a bowl. In a small separate bowl, combine the mayo and the cooking liquid. Pour the mayo mixture over the meat and veggies and mix well. It looks fancier if you serve the salad on a lettuce leaf. Makes one serving as a main course salad. How much this costs depends in part on how much bone there is in your meat, but it should be between $1.00 and $1.50.

Variations –
Use shredded cabbage and a sliced green onion instead of the celery and cauliflower.
Add some diced red bell pepper and/or a sliced green onion to the celery and cauliflower.
Use diced zucchini instead of the cauliflower.