Cut the pork or chicken into serving pieces (bone-in pieces give better flavor). Combine all marinade ingredients in a bowl or ziplock bag. Add meat and mix well to coat evenly. Cover and marinate in the fridge for 6 hours minimum, ideally overnight.

Tips: Don’t stir immediately after adding vinegar — this keeps it from tasting harsh. Want more richness? Add a splash of coconut milk or a tablespoon of liver spread for a regional twist. Instead of water, use lemon lime soda for added tangy taste (this will also help with making the meat extra soft). Let it rest after cooking — adobo tastes even better the next day!