2 cups Worcestershire sauce
1 pound guava paste
1/4 cup mixed peppercorns
6 ounces fresh ginger, peeled
1/3 cup whole fennel seeds
2 tablespoons cumin seeds
4 bay leaves
2 bunches fresh oregano
8 cloves garlic, peeled
6 non-alcoholic malt beverage (Recommended: Maltas)
1 (8 to 11-pounds) bone-in pork shoulder
1 cup canola oil
5 cloves garlic
2 jalapeno peppers
2 cups mango puree
1 cup olive oil
1/2 bunch fresh cilantro (about 2 cups)
2 tablespoons papelon, panela or sugar cane
2 1/2 cups lukewarm water
1 tablespoon canola oil
2 cups cornmeal
Tomato slices, for serving
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