That was my response as well. More browned surface = MOAR flavah.
I braised it fairly long (roughly 3 hours) to make sure the pork chonkz would be tender. I also did not expect them to fall apart like that, and you are probably right that I over-reduced the sauce.
Lessons learned 
Adobo comes together pretty quickly usually, but I see you were cooking for a crowd. I have made my adobo too salty with too much shoyu, and have learned to cut way back on any recipe I see printed. We make it so often at our house that no recipe is followed. It’s like making your favorite stew or pasta sauce that you no longer need a written recipe. I really like a “wet” adobo, and will add chicken stock if there isn’t enough liquid. The liquid will have the tartness of the vinegar, tempered a bit from the sugar you add. The extra liquid is to drape over your rice…Try chicken adobo next time!
Many of these recipes from thekitchn sound good and deserve a closer look. I’ve only had lumpia and a pastry or bread I think.
