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 and spread over the surface of the pork. Wrap generously in plaintain leaves. (The plaintain 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 3 to 3 1/2 hours or until internal temperture of the pork is 160 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 plaintain 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. 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.

*Plaintain leaves can be purchased fresh or frozen at Hispanic supermarkets. If you can not find them you may elimainate the leaves and cover the roast with blanched beet or cabbage leaves.

** If there is less than one cup of liquid from the pork, add water or red wine.