Braised Pork with Tamale

In a Suvie pan, whisk together 1 cup Mexican-style beer (you can substitute chicken stock or water) and cornstarch. Season pork all over with 1 tbsp kosher salt, oregano, cumin, and garlic powder. Add pork, chipotle, and adobo sauce to pan with the beer.

In a large bowl, whisk together masa harina, sugar, salt, and baking powder. Make a well in the center of the masa harina and add the vegetable oil and warm water. Slowly stir the water into the masa until it is smooth and similar to pancake batter. Add the tamale mixture to a separate, greased Suvie pan.

Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 4 hours

After the cook, broil the pork for 10-15 minutes until browned and crisp. After the broil, remove both pans from Suvie. Shred the pork with a fork, stir to mix in with the sauce and adjust seasoning to taste.

Cut the Tamale into squares and divide between plates, top with the shredded pork, and garnish with fresh lime juice and cilantro.