Entree: Mexico – Guerrero (Pacific Coast Mexico) – Relleno de Cuche (Stuffed Whole Pig)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 7 hrs

Total 8 hrs

Ingredients

- 1 small suckling pig, whole, dressed, approx. 12 lb (5.5 kg)
- 2 tbsp (30 ml) coarse sea salt, plus more for seasoning
- 1 tbsp (15 ml) freshly ground black pepper
- 6 cloves garlic, minced (approx. 30 g)
- 2 tbsp (30 ml) achiote paste, softened
- 1/2 cup (120 ml) orange juice, freshly squeezed
- 1/4 cup (60 ml) vinegar (white or apple cider)
- 1/2 cup (115 g) lard or unsalted butter, softened
- 1 cup (200 g) long-grain white rice, cooked and cooled
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, finely chopped, about 1 cup (150 g)
- 3 ripe plantains, peeled and diced, about 18 oz (500 g)
- 1 cup (165 g) fresh pineapple, diced
- 1 apple, peeled and diced, about 6 oz (170 g)
- 3/4 cup (120 g) golden raisins
- 1/2 cup (80 g) pitted prunes, chopped
- 1 cup (120 g) toasted peanuts, coarsely chopped
- 1/2 cup (60 g) toasted sliced almonds or pepitas (pumpkin seeds)
- 4 large eggs, beaten (approx. 200 g)
- 1/2 cup (60 g) stale breadcrumbs or 1/2 cup (120 g) masa harina (for binder)
- 2 tsp (10 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground cloves
- 1/2 tsp (2.5 ml) ground allspice
- 1 tbsp (15 ml) kosher salt for stuffing (adjust to taste)
- 1/4 cup (60 ml) piloncillo or dark brown sugar, grated
- 1/4 cup (60 ml) fresh cilantro, chopped (about 10 g)
- 2 bay leaves, crushed
- 1 cup (240 ml) chicken stock or water, plus extra for basting
- Banana leaves or heavy-duty aluminum foil (optional, for pit or oven roasting)

Instructions

Short Description:
A whole small suckling pig stuffed with a sweet-savoury mix of tropical fruits, nuts, rice, and warm spices, then slow-roasted until the meat is tender and the skin is glossy and crisp.

Regional Notes:
This Guerrero Pacific Coast version emphasizes tropical fruits (plantain, pineapple) and toasted local nuts with a touch of piloncillo and citrus, reflecting coastal sweet-savory balance. Unlike interior Mexican rellenos that lean toward mole or chiles, the Cuche here is fruit-forward and often finished with achiote and orange for color and aroma.

1. Clean and season the pig: rinse the dressed pig inside and out and pat dry. Rub the cavity and exterior with 2 tbsp (30 ml) coarse sea salt and 1 tbsp (15 ml) black pepper. Set on a rack in a roasting pan.
2. Make the achiote-orange glaze: mix the achiote paste with 1/2 cup (120 ml) orange juice, 1/4 cup (60 ml) vinegar, and 1/2 cup (115 g) softened lard or butter until smooth; reserve 1/3 cup (80 ml) for basting the skin and the rest for the stuffing if desired.
3. Prepare the fruit-and-nut stuffing: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Sauté the chopped onion (1 cup / 150 g) and minced garlic (approx. 30 g) until translucent, 5–7 minutes. Add diced plantains (500 g), pineapple (165 g), and apple (170 g) and cook until softened, 8–10 minutes.
4. Add dried fruit and nuts: stir in golden raisins (120 g), chopped prunes (80 g), toasted peanuts (120 g), and toasted almonds or pepitas (60 g). Add ground cinnamon (2 tsp), ground cloves (1/2 tsp), ground allspice (1/2 tsp), crushed bay leaves, and piloncillo (or brown sugar) 1/4 cup (60 ml). Cook 2–3 minutes to meld flavors.
5. Finish stuffing base: remove skillet from heat and fold in cooked rice (1 cup / 200 g), beaten eggs (4 large, approx. 200 g), breadcrumbs or masa (1/2 cup / 60 g or 120 g), chopped cilantro (10 g), and 1 tbsp (15 ml) salt for stuffing. If the mixture seems dry, stir in up to 1/2 cup (120 ml) chicken stock or water to moisten. Cool until safe to handle.
6. Stuff the pig: pack the cooled filling firmly but not overstuffing into the cavity of the pig. Reserve any extra stuffing to bake alongside the pig. Sew the cavity closed with butcher’s twine or truss securely; tuck the legs and tie so the pig holds its shape.
7. Apply glaze and truss: brush the pig’s exterior with the reserved achiote-orange-lard glaze. Optionally wrap the pig in banana leaves for pit-roasting or place it skin-side up on a rack in a roasting pan lined with foil for oven roasting.
8. Slow-roast (oven method): preheat the oven to 275°F (135°C). Add 1 cup (240 ml) chicken stock or water to the pan. Roast the pig for about 5–7 hours, basting every 45–60 minutes with pan juices and additional glaze. Increase oven to 425°F (220°C) for the last 20–30 minutes to crisp skin, watching carefully so it does not burn. Roast until the thickest part of the shoulder or thigh reaches 165°F (74°C) and juices run clear.
9. Pit or earth oven alternative: if using a traditional pit, build a low fire and let coals develop, place wrapped pig over coals, cover with banana leaves/foil and earth, and cook slowly 6–8 hours until tender. Check carefully with a probe thermometer for 165°F (74°C) internal temperature.
10. Rest and finish: remove the pig from oven or pit and let rest, tented, 20–30 minutes to allow juices to redistribute. Meanwhile, bake any reserved stuffing in a covered dish at 350°F (175°C) for 20–30 minutes until hot and set.
11. Carve and serve: cut the pig into portions and serve with the baked stuffing, warmed corn tortillas or rice, and a fresh salsa (optional). Spoon pan juices over slices for extra moisture.