Cut the roast into 1" squares. Heat the olive oil to the point of beginning to smoke slightly. Fry 6 whole cloves of garlic without burning them, and then remove. With the oil smoking, throw the meat in quickly to sear while stirring. Have ready to add: paprika, Accent, salt & pepper, soy sauce & red wine vinegar. After adding these ingredients, put the lid back on and continue to cook at medium heat for an additional 15 minutes.
At this point, turn the heat to simmer, and let cook for an additional 1 1/2 to 2 hours. Also, for best results, a heavy pot with a tight fitting lid would be ideal. The broth to cook the rice will be made from the onions, the bell pepper & the other 4 cloves of garlic. Leave the vegetables in large pieces to ease the straining of the broth. The broth MUST cook 2 hours before straining.
The pickling spices and the bay leaves MUST BE GROUND TO A FINE POWDER. Because of the extreme aromatic tendencies of the pickling spices, please execute care in how much you use so as not to overpower the flavor of the Adobo. Therefore, 1 heaping tablespoon of the pickling spice mix for every 2 cups of rice is the best measure to use. Add the spice mixture to the broth with your rice and cook as usual.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.