Name: Roast Suckling Pig Stuffed with Chopped Fruit Mixture (Cochinito con Picadillo de Frutas)
Yield: 8 to 10 servings
Cuisine: Mexican
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

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

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 Tehuantepec. My teachers there were Venancia Toledo Hernández and her son Luis Armando, both superb cooks. Venancia has a stand at the market in the town of Ixtepec, an amazing enterprise that sells embroidered blo