Relleno de cerdo

Step 1: Toast 6 dried guajillo chillies and 1 dried ancho chilli in a dry pan over a medium heat for 10–15 seconds a side until fragrant, then soak in just-boiled water until soft.

Step 2: Drain and blend with 5 cloves garlic, ¼ cup cider vinegar, ½ cup fresh orange juice, ½ tsp ground cumin, 1 tsp dried Mexican oregano and ½ tsp ground black pepper to a thick, smooth paste.

Step 3: Lay 5 ½ lb boneless pork shoulder, butterflied skin side down, season with 1 tbsp salt and rub half of the adobo all over the cut side. Cover and marinate in the fridge for at least 2 hours, or overnight.

Step 4: Heat 2 tbsp vegetable oil in a large frying pan over a medium heat and fry 1 white onion until soft. Add 2 ripe tomatoes and cook until they collapse.

Step 5: Add 10 ½ oz waxy potatoes and 2 carrots with 4 tablespoons of water, cover and cook until just tender when pierced but still holding their shape.

Step 6: Stir in 1 ripe plantain (skin mostly black), 2 ⅞ oz pitted green olives, 2 ⅛ oz raisins, 1 ¾ oz blanched almonds, 5 ½ oz fresh pineapple and 1 tsp salt and cook for 3 minutes. Spread out on a tray and leave to cool completely; hot stuffing would start to warm the raw pork.

Step 7: Heat the oven to 325°F (fan 275°F). Spread the cooled stuffing over the pork, leaving a 3 cm border. Don't overfill it: packing in too much is the usual reason the roll bursts open in the oven. Bake any extra stuffing separately.

Step 8: Roll the pork up tightly from a long side and tie it with kitchen string at 3 cm intervals. Rub the outside with the rest of the adobo.

Step 9: Put the roll in a roasting tin with 1 ¼ cups water, cover tightly with foil and roast, basting every hour.

Step 10: Uncover, turn the oven up to 400°F (fan 350°F) and roast until the outside is dark red and sticky, the meat is tender when pierced and the centre of the stuffing reads at least 160°F; because the surface of the meat is rolled inside, check the very middle.

Step 11: Rest for 20 minutes, loosely covered, then remove the string and cut into thick slices. Spoon the pan juices over and serve with 16 warm corn tortillas and 3 ½ oz pickled jalapeños.