Roast Suckling Pig Tacos And Corn Salad

By Saveur
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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 and fresh ground pepper, to taste

FOR THE TOMATILLO SALSA:

1 medium white onion

14 tomatillos

2 ripe avocados

1/2 bunch cilantro

1 jalepeno (seeded)

1/4 cup water

FOR THE WATERCRESS SALAD:

6 bunches watercress

1/4 cup shaved radishes

Lemon juice and olive oil

FOR THE TACOS:

1/2 white onion, sliced

JalapeƱos, seeded and julienned

Chopped fresh cilantro

Olive oil

Salt and pepper, to taste

Flour tortillas

Shredded pig meat (see step 4)

Tomatillo Salsa (see step 5)

FOR THE GRILLED CORN SALAD:

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

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