Serving: 4-6 people
Preparation time: 30 minutes
Cooking time: 2 hours
- 4lb Boston-cut, butt pork loin endFor the adobo seasoning:
- 8 black peppercorns (whole or ground)
- 2 garlic cloves, peeled
- 2 teaspoon oregano
- 6 teaspoons salt
- 2 teaspoons cumin
- 2 tablespoons olive oil
- 2 tablespoons vinegar
For the stuffing:
- 3 oz of preserved guava shells without syrup
- 3 oz of artisanal (Puerto Rican) white cow milk cheese, coarsely chopped into small pieces
- 1 whole mango, skinned and pitted, coarsely chopped into small piecesFor the glaze:
- 3 ounces of processed guava shells with syrup
- 3 tablespoons of rum
For the adobe seasoning:
Combine together well in a mortar and pestle or blender.
For the stuffing:
Mix together in a bowl with a wooden spoon or hands.
For the glaze:
1. Remove skin or excess fat from meat if any. Wash, dry and season meat with adobo mixed seasoning the night before serving. Place in refrigerator overnight.
2. With a sharp slicing knife, make central incisions about ½ inch wide in meat until open straight through the centre of loin. Stuff the incisions with guava, cheese and mango mix. 3. Puree glaze ingredients in a mixer. Place meat in large heavy kettle or pot and add glaze. Bring to a rapid boil. Reduce heat to moderate and cover, for about 1 hours.
4. Remove from stove and place in oven to braise for another hour, turning meat roll every 20 minutes. Remove meat and allow to cool slightly. Pour a little extra rum to gravy left inside pot and pour sauce in a glass skimmer to eliminate fat.
5. To serve, place meat in a pool of the sauce in serving platter. Cut meat in slices showing colorful stuffing. Serve fanned out over sauce and over accompanying stewed rice or mashed garlic seasoned potatoes or plantain.
Recipe courtesy of Norma Llo