Instant Dutch Oven - Pork Carnitas


  • 1 cup red wine vinegar
  • 1 tsp sugar
  • 1 red onion
  • 3-4 lbs boneless pork shoulder
  • 1/4 cup canola oil
  • 1 yellow onion
  • 5 garlic cloves
  • 1 bottle Mexican beer
  • 8 oz chopped green chiles
  • 1/4 tsp ground cinnamon
  • 7 oz chipotle chile in adobo sauce
  • 2 cups chicken broth
  • 2 large oranges
  • 12 corn tortillas
  • 4-5 lime
  • 1 cup cilantro
  • Add the vinegar, sugar and 1 tablespoon of salt into the Cooking Vessel.
  • Select SEAR/SAUTE and set the time to 30 minutes. Press START.
  • 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.
  • Season the pork roast with salt and pepper.
  • 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.
  • Pour off all but a thin layer of fat from the Cooking Vessel and place the Cooking Vessel back into the Cooker Base.
  • 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.
  • 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.
  • Close the lid. Select - SLOW COOK and set the time to 4 hours . Press START.
  • 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.
  • Skim the fat off the cooking liquid. Using a sharp knife and a fork, cut and shred the pork into bite-size pieces.
  • Arrange the meat on a platter and moisten lightly with the cooking liquid.
  • Serve right away with pickled red onion, tortilla, lime wedges and cilantro.
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