Roast Suckling Pig Tacos with Tomatillo–Avocado Salsa

Ingredients

• 1 (18-lb. or smaller) suckling pig, split and butterflied
• 5 white onions, large dice
• 1 large head celery, large dice
• 6 carrots, peeled and chopped
• 1⁄2 bunch thyme, roughly chopped
• 1 cup garlic cloves, smashed
• 6 cups apple juice
• 6 cups chicken stock
• Kosher salt
• freshly ground black pepper
• 1 medium white onion, peeled and quartered, plus 1/2 white onion, sliced
• 14 tomatillos, peeled and rinsed
• 2 ripe avocados
• 1⁄2 bunch cilantro, plus more
• 1 jalapeño, halved and seeded, plus 1 jalapeño, julienned
• 6 bunches watercress
• 1⁄4 cup shaved radishes
• Lemon juice and olive oil, to taste
• Flour tortillas, to serve
• Grilled Corn Salad, for serving