Carnitas With Spicy Pickled Vegetables And Cactus Salad

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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

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