Carnitas with Spicy Pickled Vegetables and Cactus Salad

Name: Carnitas with Spicy Pickled Vegetables and Cactus Salad
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 2 chiles de arbol; 6 baby carrots, peeled; 1 bay leaf; 2 cactus paddles, trimmed; 1 bottle Mexican cola; 6 servings Corn tortillas; 6 baby ears of corn; 1 Tbsp mixed color whole peppercorns; 6 cloves garlic; 6 green beans, trimmed; 6 jalapenos; 2 limes, juiced; 2 lemons, halved; 2 limes, halved; 6 servings Limes, cut into wedges; 4 Tbsps olive oil, divided; 2 oranges, halved; 1 kilograms pork shoulder, cut into 2-inch chunks; 2 Roma tomatoes, diced; 1 Tbsp salt; 3 Tbsps salt; 6 servings Salt and freshly ground black pepper; 3 scallions; 1 serrano chile, minced; 946 milliliters white vinegar; 1 yellow onion, quartered; 6 yellow wax beans, trimmed; 3 kilograms lard

Carnitas with Spicy Pickled Vegetables and Cactus Salad might be a good recipe to expand your main course collection. One serving contains 485 calories, 31g of protein, and 21g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. If you have vinegar, lard, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

For the pork: Melt the lard in a large pot over medium heat. Squeeze the juice from the citrus fruits into the lard along with the skins.

Ingredients you will need

Fruit

Juice

Lard

Pork

Equipment you will use

Pot

Add the pork shoulder, bay leaf, onions and salt. Turn the heat down to medium-low, cover the pot and cook the pork, about 1 hour and 45 minutes.

Ingredients you will need

Pork Shoulder

Bay Leaves

Onion

Pork

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Green Beans

Peppercorns

Vegetable

Jalapeno Pepper

Wax Beans

Carrot

Vinegar

Chili Pepper

Garlic

Corn

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Nopales

Olive Oil

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Salt And Pepper