Chile Marinade
8 ounces guajillo chiles (about 30)
1 2-inch piece canela (Mexican cinnamon)
12 black peppercorns
10 bay leaves
1 tablespoon dried Mexican oregano, crumbled
2 tablespoons dried avocado leaves (available from Kalustyan’s) or 1/2 cup fresh tarragon leaves
10 large sprigs fresh thyme or 1 1/2 teaspoons dried thyme
8 large garlic cloves
4 tablespoons cider vinegar

Stuffing
1/3 cup vegetable oil
2 small onions, cut into 1/4-inch dice
3 garlic cloves, minced
2 medium-ripe tomatoes, finely chopped
1/4 medium-size pineapple, peeled, cored, and cut into 1/4-inch dice
1 1/2 firm, tart green apples, peeled, cored, and cut into 1/3-inch dice
2 medium-size carrots, peeled and cut into 1/4-inch dice
3 large red bliss or other waxy potatoes, peeled and cut into 1/4-inch dice
1/4 cup dark raisins
1/3 cup small pimiento-stuffed green olives
1 1/2 canned pickled jalapeño chiles, thinly sliced, plus 3 tablespoons of the pickling juice
1 teaspoon dried Mexican oregano, crumbled
1 1/2 teaspoons freshly ground canela
1 teaspoon freshly ground black pepper, plus additional for seasoning the pig
6 bay leaves
6 sprigs thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce

Suckling Pig
1 suckling pig, about 12 to 15 pounds (available at dartagnan.com; orders must be placed at least a week ahead of time)
Salt and black pepper
2 cups orange juice (optional)