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Roasted Pork With Traditional rice and Pigeon Peas
LANCASTER ONLINE29Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 lb. pork shoulder
- 1/2 cup Adobo All-Purpose Seasoning
- 6 pkg. sazon
- 1/4 cup garlic powder
- 1/4 cup minced garlic
- 1 cup red wine (Ayala prefers merlot)
- 1/4 cup black pepper
- 5 whole bay leaves
- 1/4 cup oregano
- 1/4 cup dried basil leaves
- 1/4 cup olive oil
- 1 cup chopped onion
- 1 cup green pepper (chopped)
- 1/2 lb. bacon
- 4 cloves garlic (minced)
- 1 cup fresh tomatoes (chopped)
- 1/4 cup fresh cilantro
- 1/4 cup green olives (Spanish, with juice)
- 5 oz. tomato paste
- 6 oz. sofrito (a Spanish seasoned cooking base)
- 6 oz. recaito (another Spanish seasoned cooking base)
- 1 lb. pigeon peas (green)
- 5 cups water
- 8 packets sazon
- 5 bay leaves
- 1/4 cup adobo
- 1/4 cup garlic powder
- 1/4 cup oregano
- 5 lb. short grain rice (regular)
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