Guava-Mango and White Cheese Stuffed Roast Pork

  • Yield : 4 to 6 servings
  • Prep Time : 30m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe


  • 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


Step 1

Make adobo seasoning by combining the peppercorns, garlic, oregano, salt, cumin, olive oil, and vinegar in a mortar and pestle or in a blender.

Step 2

Remove skin and excess fat from meat, if necessary. Season the meat with the adobo seasoning the night before serving. Place in refrigerator overnight.

Step 3

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.

Step 4

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.

Step 5

Preheat oven to 350 degrees F.

Step 6

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.

Step 7

Add 2 tablespoons rum to deglaze the pot. Pour the remaining sauce from the pot into a glass skimmer to eliminate fat.

Step 8

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.

Step 9

Combine all ingredients together in a bowl with a wooden spoon or your hands.

Step 10

In a blender, puree the guava shells in their syrup and the rum. Use as a glaze for the meat.

Leave a Reply

Your email address will not be published. Required fields are marked *