Caribbean-latin adobo with the heat dialled up. Costack adobo with pepper is the garlic-forward, citrus-warm adobo profile, blended with extra cracked pepper for the bite caribbean and latin cooking lives on. Goes on chicken, pork, beef, rice, beans, vegetables. The all-rounder when you want bolder than all-purpose. What this delivers garlic-forward, citrus warm: classic adobo profile, intensified. Extra cracked black pepper for proper bite. One bag for marinades, grills, rice, beans, veg. No artificial flavour, no msg. Use 1 tbsp per pound of meat. How to use it caribbean pork shoulder: rub with costack adobo olive oil. Marinate overnight. Slow-roast 4 hrs at 150c. Adobo rice & beans: 1 tbsp into rice cooking water with kidney beans thyme. Marinated chicken: costack adobo lime garlic. Grill or pan-sear. Ingredients garlic, oregano, black pepper, salt, turmeric, citrus, paprika, white pepper, onion. Faq how does this differ from latin adobo same flavour family, with costack's caribbean-spec extra pepper and slightly more garlic. Hot medium-mild. The pepper gives bite, not chilli heat. On vegetables yes. Excellent on grilled corn, sweet potato, courgette. Pairs well with: costack cameroon pepper, costack meat seasoning.
