Tocino is a beloved Filipino cured pork, traditionally fried until caramelized and served with garlic rice and a fried egg for breakfast. This slow cooker version delivers the same sweet, savory, and slightly tangy flavor with minimal hands-on effort. The low, steady heat breaks down the pork until it’s fork-tender, while the marinade reduces into a glossy, sticky glaze that clings to every piece.
Ingredients
- 3 lb (1.4 kg) pork shoulder or pork butt, cut into 1-inch cubes
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (60 ml) pineapple juice
- 1/4 cup (60 ml) white vinegar
- 6 cloves garlic, minced
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) salt (optional, see note)
- 2 tbsp (30 ml) vegetable oil, for searing (optional)
Instructions
- In a large bowl, whisk together the soy sauce, brown sugar, pineapple juice, vinegar, garlic, and black pepper. Add the pork cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- If you have time, sear the marinated pork in a hot skillet with the oil for 2-3 minutes per side until browned. This step is optional but adds richness. If skipping, just transfer the pork and marinade directly to the slow cooker.
- Place the pork and all the marinade into the slow cooker. Stir to combine.
- Cover and cook on LOW for 4 hours, or on HIGH for 2 1/2 hours, until the pork is tender and reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. For extra tenderness, cook on LOW for 6 hours.
- Once cooked, use a slotted spoon to transfer the pork to a plate. Pour the remaining liquid into a saucepan and simmer over medium-high heat for 5-7 minutes, until reduced by about half and slightly syrupy. Return the pork to the sauce and toss to coat.
- Serve hot, with extra glaze spooned over the top.
Tips
- Don’t skip the marinade time. Even 30 minutes helps, but overnight gives the pork that characteristic tocino flavor. The vinegar and pineapple juice tenderize the meat while the sugar caramelizes during cooking.
- Adjust the sweetness. Filipino tocino ranges from mildly sweet to very sweet. Start with 1/2 cup of brown sugar, then taste the glaze before reducing and add more if you like it sweeter.
- Use pork shoulder, not loin. Shoulder has more fat and connective tissue, which breaks down in the slow cooker and keeps the meat moist. Pork loin will dry out.
- Salt carefully. Soy sauce is already salty. Taste the marinade before adding salt, and only add it if you’re using low-sodium soy sauce.
Serving Suggestions
Serve tocino the classic Filipino way: over steamed white rice with a fried egg on top (known as tocilog). Add a side of pickled cucumbers or atchara (pickled papaya) to cut through the richness. It also works well in tacos, over garlic noodles, or as a filling for breakfast burritos.
Variations
- Chicken Tocino: Substitute boneless, skinless chicken thighs for pork. Cook on LOW for 3 hours (chicken must reach 165°F / 74°C).
- Spicy Tocino: Add 1-2 chopped bird’s eye chilies or 1 tsp red pepper flakes to the marinade for heat.
- Less Sweet: Reduce brown sugar to 1/3 cup (65 g) and add an extra tablespoon of vinegar for a more savory, tangy version.
- No Pineapple Juice: Use orange juice or apple juice instead. The flavor will be slightly different but still delicious.
Storage and Reheating
Refrigerate leftover tocino in an airtight container for up to 4 days. To reheat, warm in a skillet over medium heat with a splash of water or broth until hot and bubbly, or microwave in 30-second bursts. You can also freeze cooked tocino for up to 3 months; thaw overnight in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Can I use pork belly instead of shoulder? Yes, pork belly will be even richer and more tender, but it’s also fattier. Cut it into similar 1-inch cubes and trim any very thick fat layers if desired.
Why is my tocino tough? If the pork is tough, it likely wasn’t cooked long enough. The collagen needs time to break down. Cook on LOW for at least 4 hours, or up to 6 for fork-tender meat.
Can I skip the searing step? Absolutely. The sear adds a deeper color and flavor, but the slow cooker will still produce delicious tocino without it. Just make sure to scrape up any browned bits if you do sear.
Is tocino supposed to be pink? Traditional tocino uses curing salt (Prague powder #1) to give it a characteristic pink color. This recipe uses natural ingredients and will be brown. If you want the pink color, you can add 1/2 tsp of curing salt to the marinade, but it’s optional and not needed for safety.
Can I make this in advance? Yes, you can marinate the pork up to 2 days ahead. The cooked tocino also tastes even better the next day as the flavors meld.
What if I don’t have a slow cooker? You can braise the pork in a Dutch oven at 325°F (165°C) for 2-3 hours, or simmer on the stovetop over low heat for 1 1/2 to 2 hours, until tender.
Related
- Masala Khichdi Recipe (One-Pot Comfort Food)
- Matar Pakora Recipe (Crispy Pea Fritters)
- Millet Khichdi Recipe (Easy One-Pot Comfort Food)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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