Guava-Mango and White Cheese Stuffed Roast Pork2015-08-16
- Yield : 4 to 6 servings
- Prep Time : 30m
- Ready In : 30m
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- 8 whole black peppercorns
- 2 garlic cloves, peeled
- 2 teaspoons dried oregano
- 6 teaspoons salt
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 4 pounds Boston butt pork loin
- Guava-Mango and White Cheese Stuffing, recipe follows
- Guava Rum Glaze, recipe follows
- 2 tablespoons rum
- 3 ounces preserved guava shells without syrup
- 3 ounces artisanal Puerto Rican white cow milk cheese, chopped into small pieces
- 1 whole mango, skinned pitted, and chopped into small pieces
- 3 ounces processed guava shells with syrup
- 3 tablespoons rum
Make adobo seasoning by combining the peppercorns, garlic, oregano, salt, cumin, olive oil, and vinegar in a mortar and pestle or in a blender.
Remove skin and excess fat from meat, if necessary. Season the meat with the adobo seasoning the night before serving. Place in refrigerator overnight.
With a sharp slicing knife, make 1/2-inch wide incisions down the middle of the meat until open straight through the center of loin. Stuff the incisions with the Guava-Mango and White Cheese Stuffing.
Place meat in large heavy Dutch oven or ovensafe pot with lid and pour the glaze over. Bring to a rapid boil over high heat. Reduce the heat to medium, cover and cook for about 1 hour.
Preheat oven to 350 degrees F.
Remove pot from stove and place in oven to braise for 1 more hour, turning the meat to rotate every 20 minutes. Remove meat from pot and allow to cool slightly.
Add 2 tablespoons rum to deglaze the pot. Pour the remaining sauce from the pot into a glass skimmer to eliminate fat.
To serve, slice the meat to showcase the colorful stuffing. Fan out the slices of meat over a pool of the sauce on a serving platter. Serve with stewed rice or mashed garlic-seasoned potatoes or plantains.
Combine all ingredients together in a bowl with a wooden spoon or your hands.
In a blender, puree the guava shells in their syrup and the rum. Use as a glaze for the meat.