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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.
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2
Remove skin and excess fat from meat, if necessary.
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3
Season the meat with the adobo seasoning the night before serving.
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4
Place in refrigerator overnight.
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5
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.
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6
Stuff the incisions with the Guava-Mango and White Cheese Stuffing.
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7
Place meat in large heavy Dutch oven or ovensafe pot with lid and pour the glaze over.
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8
Bring to a rapid boil over high heat.
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9
Reduce the heat to medium, cover and cook for about 1 hour.
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10
Preheat oven to 350 degrees F.
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11
Remove pot from stove and place in oven to braise for 1 more hour, turning the meat to rotate every 20 minutes.
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12
Remove meat from pot and allow to cool slightly.
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13
Add 2 tablespoons rum to deglaze the pot.
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14
Pour the remaining sauce from the pot into a glass skimmer to eliminate fat.
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15
To serve, slice the meat to showcase the colorful stuffing.
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16
Fan out the slices of meat over a pool of the sauce on a serving platter.
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17
Serve with stewed rice or mashed garlic-seasoned potatoes or plantains.
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18
3 ounces preserved guava shells without syrup
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19
3 ounces artisanal Puerto Rican white cow milk cheese, chopped into small pieces
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20
1 whole mango, skinned pitted, and chopped into small pieces
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21
Combine all ingredients together in a bowl with a wooden spoon or your hands.
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22
3 ounces processed guava shells with syrup
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23
3 tablespoons rum
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24
In a blender, puree the guava shells in their syrup and the rum.
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25
Use as a glaze for the meat.
