Cook rice according to package instructions.
In a POT, add meat, the quartered bell pepper & onion, 2 cloves garlic, salt to taste. Fill with water to cover. Close POT. Bring to boil. Turn heat to low.
Cook 2-4 hours until meat is tender.
Shred meat into 1/2 inch thick chunks.
In a PAN, heat 1/2 cup oil over medium heat. Fry sliced onions and bell pepper with a pinch of salt until translucent. Scoop vegetables out for later. Keep the remaining oil in the PAN.
In the same PAN, over medium heat, add meat, 3 cloves chopped garlic, Cuban Spices , and Cuban Spices  to taste. Fry for about 5-10 minutes until golden brown.
Return vegetables to PAN to reheat.
Turn off. Add lime juice and salt to taste.
Serve with rice. Enjoy!