Recipe courtesy of Norma Llop

Guava-Mango and White Cheese Stuffed Roast Pork

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Cook: 2 hr
  • Yield: 4 to 6 servings
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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 

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

Guava Rum Glaze:

3 ounces processed guava shells with syrup

3 tablespoons rum


  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.
  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.
  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.
  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.
  5. Preheat oven to 350 degrees F.
  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.
  7. Add 2 tablespoons rum to deglaze the pot. Pour the remaining sauce from the pot into a glass skimmer to eliminate fat.
  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.

Guava-Mango and White Cheese Stuffing:

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

Guava Rum Glaze:

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