Carnitas with Spicy Pickled Vegetables and Cactus S

Name: Carnitas with Spicy Pickled Vegetables and Cactus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds lard; 2 lemons, halved; 2 limes, halved; 2 oranges, halved; 3 pounds pork shoulder, cut into 2-inch chunks; 1 bay leaf; 1 yellow onion, quartered; 1 tablespoon salt; 1 bottle Mexican cola; 1 quart white vinegar; 2 chiles de arbol; 3 tablespoons salt; 1 tablespoon mixed color whole peppercorns; 6 green beans, trimmed; 6 yellow wax beans, trimmed; 6 baby carrots, peeled; 6 baby ears of corn; 6 cloves garlic; 6 jalapenos; 4 tablespoon olive oil, divided; 2 cactus paddles, trimmed; 3 scallions; 2 Roma tomatoes, diced; 1 serrano chile, minced; 2 limes, juiced; Salt and freshly ground black pepper; Corn tortillas; Limes, cut into wedges

Servings: persons

6 pounds lard
2 lemons, halved
2 limes, halved
2 oranges, halved
3 pounds pork shoulder, cut into 2-inch chunks
1 bay leaf
1 yellow onion, quartered
1 tablespoon salt
1 bottle Mexican cola
1 quart white vinegar
2 chiles de arbol
3 tablespoons salt
1 tablespoon mixed color whole peppercorns
6 green beans, trimmed
6 yellow wax beans, trimmed
6 baby carrots, peeled
6 baby ears of corn
6 cloves garlic
6 jalapenos
4 tablespoon olive oil, divided
2 cactus paddles, trimmed
3 scallions
2 Roma tomatoes, diced
1 serrano chile, minced
2 limes, juiced
Salt and freshly ground black pepper
Corn tortillas
Limes, cut into wedges

1
For the pork: Melt the lard in a large pot over medium heat.
2
Squeeze the juice from the citrus fruits into the lard along with the skins.
3
Add the pork shoulder, bay leaf, onions and salt.
4
Turn the heat down to medium-low, cover the pot and cook the pork, about 1 hour and 45 minutes.
5
In the meantime, for the pickled vegetables: In a non-reactive pot, bring the vinegar, chiles de arbol, salt and peppercorns to a boil.
6
Take off the heat and add the green beans, wax beans, carrots, corn, garlic and jalapenos.
7
Chill in the refrigerator to cool down, at least 1 hour.
8
Will hold in the refrigerator for up to 2 weeks.
9
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.
10
Remove the paddles and set aside.
11
Add the remaining 2 tablespoons olive oil and grill the scallions until just cooked, about 3 minutes.
12
After the cactus and scallions have cooled, dice them up and mix with the tomatoes, chile and lime juice.
13
Season with salt and pepper and reserve.
14
After the pork has been cooking and is soft, turn the heat up to medium-high and add the cola.
15
Cook until the pork caramelizes, 15 to 20 minutes.
16
To assemble the carnitas, strain a spoonful of the pork from the fat and serve on a warm corn tortilla.
17
Garnish with the pickled vegetables, the cactus salad and lime wedges.

1627

kcal

Calories

Fat

140

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 6 pounds lard, 2 lemons, halved, 2 limes, halved, 2 oranges, halved, and more.

Yes, Carnitas with Spicy Pickled Vegetables and Cactus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Carnitas with Spicy Pickled Vegetables and Cactus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions