Save yourself the trouble of waiting overnight while your adobo sits in the fridge to allow the flavors to blend and deepen. Cooking adobo in the slow cooker will give your the same result.
Place the pork in the slow cooker. Add the garlic, bay leaves, oregano and pepper.
Mix together the soy sauce and vinegar, and pour over the pork and spices.
Pour in the broth.
Set the slow cooker on LOW and let the pork adobo cook for four hours. If you did not brown the meat, the cooking time would be an hour or so longer.
Sprinkle the adobo with fried garlic before serving.
Serve your slow cooker Filipino pork adobo with rice. And fried egg, if you like that combo.
Notes
The ideal amount of soy sauce you need depends on the kind you're using. Chinese soy sauce is saltier than Japanese. Filipino soy sauce is somewhere in between. It is best that after mixing the soy sauce and vinegar, you give the sauce a taste and make adjustments depending on which you want more pronounced — the acidity or the saltiness.