PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Natural

¹⁄₂ cup orange juice

2 tbsp honey

¹⁄₂ tsp ground cumin

1 tsp smoked paprika

1¹⁄₂ tsp kosher salt, divided

2 x 1¹⁄₂lb (680g) pork tenderloins, each cut into three equal-sized pieces

¹⁄₂ medium red onion, sliced

1 bay leaf

1. In a small bowl, combine the orange juice, honey, cumin, paprika, and ¹⁄₂ teaspoon of the kosher salt, and stir continuously until the honey is completely dissolved. Season the pork shoulder with the remaining kosher salt.

2. Select Sauté, and add the tenderloin to the inner pot, followed by the onion. Sear for 2–3 minutes per side, or until the tenderloin is lightly browned on both sides. Add the orange juice mixture and bay leaf to the pot.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 30 minutes. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).

4. Remove the lid, and use forks to shred the pork. Select Sauté, and allow the carnitas to simmer until the sauce thickens slightly.

5. Select Keep Warm and serve the carnitas directly from the pot.