First, marinate your pork. Do this by mixing together all the other carnitas ingredients (except the broth and 1/4 cup lime juice) and then adding the pork. I would recommend marinating overnight if you can. I didn't have the time to do so, so I did it for a few hours.

Fire the up the grill. Set it up for two heating zones like I've shown in the past.

Cook your corn, tomatoes, garlic, and onions first. I like grilling the onions and garlic using a baking sheet, it allows them to pick up some nice flavors without getting everywhere. Remove them from the grill, and aside for your salsa.

Now that your grill is nice and hot, place your pork shoulder on the grill, and slow cook for 8 hours. I used wet mesquite wood chips along with my coal. You are probably going to have to add more coal or wood to your grill at the 4 hour mark. The grill heat will start to fizzle out.

Around hour six of cooking the shoulder, your fire should be completely gone. Transfer it to a large pot, and add the chicken broth and lime juice to the pork. Now simmer the pork for another 2 hours. This will allow the pork to cook completely through and on top of that you will be able to enhance the juiciness of the pork even more.

Dice up the bell pepper and cook it with some oil on a frying pan with the grilled onions. Don't overcook the peppers, you don't want them to be soggy. Just cook them long enough for the color to really pop and then remove them from the heat.

Cut down on the ears of corn so you can remove the kernels.

Once your pork is all ready, pull it apart and plate!

Soak your black beans. This I would definitely recommend soaking overnight. Make sure the bowl you pour them into with the water is big enough so the beans can expand.

Once your beans are fully soaked, pour out the purple water and pour them in a large pot. Make sure the pot is big, the beans will take longer to cook if the pot is too small. Now add your chicken broth and water. Put the lid on the pot, and cook it on a low heat. Stir intermittently. Once the beans have started to soften, add your cumin, lime juice, garlic cloves & powder, salt, and cilantro. Keep cooking it on a low heat for a few hours, I'd say they should be done around 3 to 4 hours. Taste your dish to see if it has enough of the seasoning you are looking for.

As your pork is cooking, you can tend to the beans and start your salsa. Put your tomatoes, corn, onions, cilantro, garlic, lime juice, salt, chilli powder, and cumin into a food processor. You should have a nice smooth salsa. Since this is for a lunch for 5 days I don't want a chunky salsa. But you surely can have one if that is your preference. Just don't process it as much.