Cut Beef Rump Roast (3 pound) into 2-inch chunks.
Place meat into a pot and cover it with Water (to taste). Add Salt (1 teaspoon). Bring to a boil and then reduce to a simmer and cover for 2 hours and 40 minutes.
Into a food processor, add Red Chili Pepper (1 package), Green Bell Pepper (1), Yellow Onion (1), Scallion (10 stalk), Fresh Cilantro (2 handful), and Garlic (2 head). Pulse until well combined. Cover and place in fridge until ready to use.
Using two forks, shred the beef.
Into a cast-iron skillet, add Lard (2 tablespoon) and allow to warm up. Add 1/4 cup of the blended vegetable mixture.
Add Tomato Sauce (8 ounce) and stir to combine over a low-medium heat.
Add the meat back into the skillet, stirring to cover in sauce. If the mixture is getting too dry, add some of the broth from the pot used to cook the meat.
Season with Jacobsen® Sea Salt (to taste), Ground Cumin (1 teaspoon), Adobo Seasoning (1 teaspoon), and Badia Complete Seasoning® (1 teaspoon). Mix well.
Reduce to a simmer and cook for another 10-15 minutes, adding more broth if desired.
Serve over a bed of White Rice (to taste). Enjoy!