Guava-Mango and White Cheese Stuffed Roast Pork

Total Time:
2 hr 30 min
Prep:
30 min
Cook:
2 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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.

Guava-Mango and White Cheese Stuffing:

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

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

Guava Rum Glaze:

3 ounces processed guava shells with syrup

3 tablespoons rum

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

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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