GUAVA-MANGO AND WHITE CHEESE STUFFED ROAST PORK

Guava-Mango and White Cheese Stuffed Roast Pork image

Provided by Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

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

Steps:

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.