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Slow Cooker Adobo Pork Sandwiches with Garlic Mayo

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  • 2 cups drained canned chopped tomatoes
  • 3 to 4 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 3 tablespoons red wine vinegar
  • 3 tablespoons adobo sauce*
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 3 lb. pork roast
  • Texas Toast Bread

Garlic Mayo:

  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • Pinch of fresh black pepper


  • pickles
  • red onions
  • shredded cabbage or lettuce
  • banana pepper rings


  1. In a blender combine tomatoes, brown sugar, chili powder, red wine vinegar, chipotle chilis, honey and garlic. Process until smooth.
  2. Cut pork in half, and place in a 5-quart slow cooker. Sprinkle with salt. Pour tomato mixture over pork. Cook on low 7-8 hours or high 5-6 hours Remove from slow cooker and shred. Return meat to slow cooker and stir to cover in sauce.
  3. Toast bread until golden brown. and serve on buns with Rosemary-Garlic Mayonnaise and desired toppings.
  4. Combine mayo ingredients in small bowl and mix until smooth.


  • After I open the can chipotle peppers and adobo sauce, I put the rest of the can (sauce and peppers) in a ziploc bag in my freezer. When I need some in a recipe, I just cut off a frozen chunk and chop it finely.  You can find these down the Mexican food aisle. 
  • Category: Pork