Instant Dutch Oven - Pork Carnitas

Step 1

Add the vinegar, sugar and 1 tablespoon of salt into the Cooking Vessel.

Step 2

Select SEAR/SAUTE and set the time to 30 minutes. Press START.

Step 3

Stir occasionally. Once the sugar and salt have dissolved, press CANCEL. Place the red onion in a medium bowl and pour the vinegar mixture over it. Let it cool at room temperature, then refrigerate (can keep up to 1 week while refrigerated) until ready to use. Wipe down the pot with a paper towel.

Step 4

Season the pork roast with salt and pepper.

Step 5

Select SEAR/SAUTE and set the time to 30 minutes. Press START. Add the oil. Once the oil starts to smoke, sear the pork until browned, about 2 minutes per side. Transfer to a plate.

Step 6

Pour off all but a thin layer of fat from the Cooking Vessel and place the Cooking Vessel back into the Cooker Base.

Step 7

Add the yellow onion and garlic into the Cooking Vessel and cook. Stir occasionally until they begin to soften, 1-2 minutes. Add the beer and stir to scrape the browned bits off the bottom. Add the chopped green chiles, cinnamon and chipotle chile. Stir well to combine.

Step 8

Return the pork into the Cooking Vessel, add the broth and squeeze the juice out of the oranges and add the peels into the vessel.

Step 9

Close the lid. Select - SLOW COOK and set the time to 4 hours . Press START.

Step 10

Once the cooking cycle is complete, open the lid. Carefully transfer the pork to a cutting board and cover loosely with aluminum foil until ready to carve.

Step 11

Skim the fat off the cooking liquid. Using a sharp knife and a fork, cut and shred the pork into bite-size pieces.

Step 12

Arrange the meat on a platter and moisten lightly with the cooking liquid.

Step 13

Serve right away with pickled red onion, tortilla, lime wedges and cilantro.