Guava is a sweet tropical fruit that is native to South America and can be found in California, Florida and Hawaii. Check larger supermarkets and specialty stores for guava marmalade.
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- Preheat oven to 350 degrees F. With a knife, separate and remove the outer layer of fat (and skin if present) from the pork. Stir together dry adobe rub ingredients (salt, black pepper, crushed garlic, oregano, cumin, lime zest, olive oil) and spread over the surface of the pork. Wrap generously in plantain leaves. (The plantain leaves will help maintain the pork's moisture.) Cover with aluminum foil; place on a rack in a roasting pan and then in the oven.
- Roast for 2 1/2-3 hours or until internal temperature of the pork is 145 degrees F. Remove from the oven; do not remove foil and allow pork to sit for 10 minutes before slicing.
- Meanwhile, cut a small piece from the foil and plantain leaf to allow about 1 cup of the meat juices to drain out onto the roasting pan. Save the juices to mix with the ingredients for the sauce (instructions follow). Prepare the sauce while allowing the pork to sit. Slice for serving.
- Sauce directions: In a heavy skillet, mix the marmalade, mustard and pork liquid. Heat until sauce begins to boil, then reduce to low while stirring frequently. Add water or red wine if sauce becomes too thick. Stir in cilantro. Serve with roasted pork.
- Variation: If using guava jelly instead of marmalade, note that the sauce will be lighter and thinner and have a slightly different texture. If using guava paste, more liquid may be needed.