Carnitas with Spicy Pickled Vegetables and Cactus Salad

Carnitas with Spicy Pickled Vegetables and Cactus Salad
29 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
  • Salt and freshly ground black pepper
  • Corn tortillas
  • Limes, cut into wedges
Nutrition
4903
245% daily value
6 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

776% 504

Saturated

967% 193

Trans

- 0

Monounsaturated

- 230

Polyunsaturated

- 56

Carbs

14% 43

Carbs (net)

- 35

Fiber

33% 8

Sugars

- 18

Sugars, added

- 0

Protein

87% 44

Cholesterol

197% 592

Sodium

116% 2772

Calcium

15% 153

Magnesium

23% 95

Potassium

28% 1322

Iron

27% 5

Zinc

67% 7

Phosphorus

76% 530

Vitamin A

13% 117

Vitamin C

110% 99

Thiamin (B1)

159% 2

Riboflavin (B2)

59% 1

Niacin (B3)

65% 10

Vitamin B6

92% 1

Folate equivalent (total)

19% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

70% 2

Vitamin D

4143% 621

Vitamin E

37% 6

Vitamin K

36% 43

Sugar alcohols

- 0

Water

- 589
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