Pork pibil and cactus salad

I was so delighted with how this meal turned out! Pork shoulder, marinated in achiote, seville orange juice and a host of other delicious things and then cooked slowly for hours until meltingly tender. As I first had pork pibil at Wahaca, I used Tommi Miers' recipe, although as I had a bag of lovely sour seville oranges in the freezer (bought to make marmalade with, but then I made calamondin marmalade and didn't need extra) I used them instead of sweet oranges and vinegar. I made lurid pink quick-pickled onions. I made fluffy rice. And I made a salad of bottled sliced prickly pear paddles (nopales), with diced red pepper, sweet little cherry tomatoes, spring onions and coriander leaves. Then I crowned the plate with a dollop of sour cream. So many contrasting and complementing flavours, textures and colours. Just wonderful.