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