View Full Version : Lodo Rojo (Red Mudd) Adobo taste test

01-27-2008, 09:50 PM
8 tbsp. Lodo Red Adobo seasoning (http://www.savoryspiceshop.com/blends/lodoadobo.html)
4 tbsp. water
4 tbsp. olive oil
1 cup cider vinegar

In a bowl, thoroughly mix together the seasoning, water and oil until it forms a thick paste. Next, whisk in the vinegar until smooth. In a frying pan over a medium heat, pour in the Adobo mixture and stir until reduced to a tomato paste thickness, 6-8 minutes. Add chunks of a whole fresh pork shoulder and mixed well. Cover container and put in fridge overnight. Using a D.O. I cooked it at 225º for 3 hrs., then changed the temp to 275º for another 2 hrs. I would use it again, and maybe add a little more of the mix.

01-27-2008, 09:55 PM
That looks GOOD!
Their La Plata Peak Latino Spice sounds like something to try also.

01-27-2008, 10:00 PM
This is the best tasting Adobo so far, the next test will be on the Mexican Adobo, same cut of meat, same cooking method, got to keep a control while taste testing. Then comes the smoke...