Mexican Pork Shoulder Chile

In a Suvie pan, stir together 1 chopped onion, 1 tbsp vegetable oil, 2 tbsp chili powder, 2 tsp coriander, 2 tsp cumin, and 1/4 tsp cayenne. Broil for 10 minutes, stirring pan halfway through cooking.

While the onions broil, remove and discard any excess fat from the pork shoulder and cut into 1 ½" pieces.

Remove pan with onions from Suvie. In a large bowl, stir together the broiled onions, 1 tbsp brown sugar, 3 cloves garlic, 1 tbsp red wine vinegar, 1 bay leaf, 3/4 cup orange juice, pork, 2 tsp salt, and 1 tsp ground black pepper. Pour mixture into the now-empty Suvie pan.

Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Slow Cook on High for 4 hours.

Place 1 cup rice in the Suvie rice pot (black handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Rice, Regular, 1 cup.

While the pork cooks, thinly slice 1 red onion. In a medium bowl, stir together ¼ cup red wine vinegar, 2 tbsp warm water, a pinch of salt, and a pinch of sugar. Set aside until ready to serve, stirring occasionally.

Once the pork has finished cooking, remove all pans from your Suvie. Fluff rice with a fork and divide between plates. Transfer pork to a bowl and shred with tongs or forks. Return pan with braising liquid to your Suvie and broil for 10 minutes. Spoon about half the liquid over the shredded pork or until desired consistency is achieved. Spoon pork on top of the rice and top each serving with pickled onions.