Roast Suckling Pig Stuffed with Chopped Fruit Mixture from The Food and Life of Oaxaca: Traditional

Ingredients

• ½ cup dark raisins
• ¾ cup small pimiento-stuffed green olives
• 2 teaspoons salt, or to taste
• 3 canned pickled jalapeño chiles, plus ⅓ cup of the pickling juice
• 1½ tablespoons dried Oaxacan oregano or 2 teaspoons dried Mexican oregano, crumbled
• 12 sprigs fresh thyme or 2 teaspoons dried
• 3 firm, tart green apples, peeled, cored, and cut into ⅓-inch dice
• 1½ teaspoons freshly ground black pepper, plus additional for seasoning the pig
• 1 tablespoon freshly ground canela, from about one 1½-inch piece
• 12 bay leaves
• ½ medium pineapple, peeled, cored, and cut into ¼-inch dice (about 2 to 3 cups)
• 2 cups freshly squeezed orange juice, preferably from Seville oranges (optional)
• ⅓ cup vegetable oil
• 1 suckling pig, about 12 to 15 pounds
• 3 medium onions, cut into ¼-inch dice
• 3 large ripe tomatoes, finely chopped
• 6 large Red Bliss or other waxy potatoes, peeled and cut into ¼-inch dice
• 4 cups Adobo para Cochinito
• 6 medium carrots, peeled and cut into ¼-inch dice
• 6 garlic cloves, minced
• 1½ tablespoons Worcestershire sauce