Roast Suckling Pig Stuffed with Chopped Fruit Mixture

Name: Roast Suckling Pig Stuffed with Chopped Fruit Mixture (Cochinito con Picadillo de Frutas)
Yield: 8 to 10 servings
Cuisine: American
Ingredients: ½ medium pineapple, peeled, cored, and cut into ¼-inch dice (about 2 to 3 cups); 1 suckling pig, about 12 to 15 pounds; ⅓ cup vegetable oil; 4 cups Adobo para Cochinito; 3 medium onions, cut into ¼-inch dice; 1½ tablespoons dried Oaxacan oregano or 2 teaspoons dried Mexican oregano, crumbled; 3 canned pickled jalapeño chiles, plus ⅓ cup of the pickling juice; 1 tablespoon freshly ground canela, from about one 1½-inch piece; 2 cups freshly squeezed orange juice, preferably from Seville oranges (optional); 6 large Red Bliss or other waxy potatoes, peeled and cut into ¼-inch dice; 6 medium carrots, peeled and cut into ¼-inch dice; ½ cup dark raisins; 3 firm, tart green apples, peeled, cored, and cut into ⅓-inch dice; 12 bay leaves; 12 sprigs fresh thyme or 2 teaspoons dried; ¾ cup small pimiento-stuffed green olives; 1½ tablespoons Worcestershire sauce; 2 teaspoons salt, or to taste; 1½ teaspoons freshly ground black pepper, plus additional for seasoning the pig; 3 large ripe tomatoes, finely chopped; 6 garlic cloves, minced

Cochinito con Picadillo de Frutas

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

Ingredients

Americas
United States
Mexico
Tehuantepec
Main course
Oaxaca
Gluten-free

Ingredients

Method