Can I use a different cut of pork?

Pork shoulder is ideal because its fat content keeps it moist during long cooking. Pork butt works equally well; avoid lean cuts like tenderloin.

What temperature and time should I use?

Cook on low for 6–8 hours or high for 3–4 hours until pork shreds easily with a fork. Low yields more tender results.

Can I make this on the stovetop instead?

Yes. Brown the pork, sauté aromatics, add spices and liquids, then simmer covered for 2–3 hours on low heat, stirring occasionally.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on low heat or in the microwave.

Can I omit the cayenne pepper?

Yes. It's marked optional and adds only heat. The dish is flavorful without it; add it if you prefer spiciness.

Slow Cooked Pork Chili With Orange

Name: Slow Cooked Pork Chili With Orange
Prep time: 25 min
Cook time: 4 h
Total time: 5 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 ¼ lbs pork shoulder; 1 small yellow onion, finely chopped; 1 tbsp vegetable oil; 2 tbsp chili powder; 2 tsp ground coriander; 2 tsp ground cumin; ½ tsp cayenne pepper (optional); 1 tbsp brown sugar; 1 tbsp red wine vinegar plus ¼ cup, separated; 3 cloves garlic, crushed; 1 bay leaf; 3/4 cup fresh orange juice; 1 cup white rice; 1 small red onion; 2 tsp salt; 1 tsp ground black pepper; 2 tbsp warm water; pinch of salt; pinch of sugar

CookOSBeta

Slow Cooked Pork Chili With Orange | CookOS

Ingredients

1 ¼ lbs pork shoulder
1 small yellow onion, finely chopped
1 tbsp vegetable oil
2 tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
½ tsp cayenne pepper (optional)optional
1 tbsp brown sugar
1 tbsp red wine vinegar plus ¼ cup, separated
3 cloves garlic, crushed
1 bay leaf
3/4 cup fresh orange juice
1 cup white rice
1 small red onion
2 tsp salt
1 tsp ground black pepper
2 tbsp warm water
pinch of salt
pinch of sugar

19 Ingredients

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Instructions

1
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.
2
While the onions broil, remove and discard any excess fat from the pork shoulder and cut into 1 ½" pieces.
3
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.
4
Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Bottom Zone: Slow Cook on High for 4 hours
5
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
6
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.
7
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.