Caribbean spice blend from Savory Spice Shop contains toasted onion, garlic, salt, cumin, Mexican oregano, black pepper and Chimayo chile powder. Because this is a taste test, no smoke/wood was used. On a 6.5 lb. pork shoulder cut into chunks, I mixed 3 tbsp. Of Carribean Adobo mix with 1 cup orange juice and Â½ cup lime juice. Covered pork chunks with Adobo and mixed well, letting it sit overnight in fridge. Cooked at 225Âº in a covered D.O. for 3 hrs., then at 275Âº for 2 more hrs. The taste was not too strong, yet citrus like, and it needed more salt than was in the mix. I would use it again, but add salt to the mix, or rub the meat with salt. One more to test... the Mexican Adobo.