For the pork: Melt
in a large pot over medium heat. Squeeze the juice from the citrus fruits
into the lard along with the skins. Add the pork shoulder
, bay leaf
and salt. Turn the heat down to medium-low, cover the pot and cook the pork, about 1 hour and 45 minutes.
In the meantime, for the pickled vegetables: In a non-reactive pot, bring the vinegar, chiles de arbol, salt and peppercorns
to a boil. Take off the heat and add the green beans, wax beans, carrots
, corn, garlic and jalapenos. Chill in the refrigerator to cool down, at least 1 hour. Will hold in the refrigerator for up to 2 weeks.
For the cactus salad: Heat a grill pan
over medium-high heat, add 2 tablespoons of the olive oil and grill the cactus paddles until soft and charred, about 10 minutes. Remove the paddles and set aside. Add the remaining 2 tablespoons olive oil and grill the scallions until just cooked, about 3 minutes. After the cactus and scallions have cooled, dice
them up and mix with the tomatoes
, chile and lime
juice. Season with salt and pepper and reserve.
After the pork has been cooking and is soft, turn the heat up to medium-high and add the cola. Cook until the pork caramelizes, 15 to 20 minutes.
To assemble the carnitas
a spoonful of the pork from the fat and serve on a warm corn tortilla. Garnish
with the pickled vegetables, the cactus salad and lime wedges.