Tried this tonight. Turned out great! :-)
Pretty good balance of soy sauce and vinegar. I've tried some recipes that come out either too bitter or too salty.
I didn't add the pineapple. From what I've seen, it's not really a traditional ingredient, and, also, I didn't want a very sweet adobo. Just preference, mainly.
Also, when I cooked the pork shoulder, I had already cubed it and instead of cooking it at medium high for 45-60 minutes, I started it at a boil then covered and lowered it to medium low and cooked it for an hour.
Thanks for the recipe! Surprisingly, it can be hard to find a good pork adobo recipe.
I made this using Lambribs and it was incredibly Good. Also instead of pineapple chunks I used pineapple-orange juice-about 1/4 Cup. This is a Yummo Keeper!