Roast Suckling Pig Tacos and Corn Salad

Ingredients

• 1 (18-pounds or less) 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, rough chop
• 1 cup garlic cloves, smashed
• 6 cups apple juice
• 6 cups chicken stock
• Salt
• fresh ground pepper
• 1 medium white onion
• 14 tomatillos
• 2 ripe avocados
• 1/2 bunch cilantro
• 1 jalepeno (seeded)
• 1/4 cup water
• 6 bunches watercress
• 1/4 cup shaved radishes
• Lemon juice and olive oil
• 1/2 white onion, sliced
• Jalapeños, seeded and julienned
• Chopped fresh cilantro
• Olive oil
• pepper
• Flour tortillas
• Shredded pig meat (see step 4)
• Tomatillo Salsa (see step 5)
• 8 cups grilled corn, cut off the cob
• 2 cups julienned sugar snap peas
• 1 cup small-dice red onion
• 1 cup small-dice red bell pepper
• 1/4 cup chopped cilantro
• Juice of 2 lemons
• 1 cup extra-virgin olive oil