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

Name: 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

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One of my proudest moments as a cook was taking a picture-perfect roast suckling pig out of the oven the first time I attempted to make this gorgeous dish as I’d seen it done in the Isthmus of...

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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