Directions

Carnitas

1. In a large bowl, combine the orange juice, lime juice, vegetable oil, minced garlic, chopped onion, chicken broth, ground cumin, dried oregano, chili powder, smoked paprika, salt, and pepper. Mix well to create the marinade.
2. Place the pork shoulder chunks into the marinade, ensuring they are well coated. Let the pork marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
3. Preheat your roaster oven to 325°F (160°C). Once marinated, remove the pork from the refrigerator and transfer it along with the marinade to the roaster oven insert.
4. Cover the roaster oven and cook the pork at 325°F (160°C) for about 7 hours, or until the meat is tender and easily pulls apart with a fork.
5. Once the pork is cooked through, remove it from the roaster oven and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces.

Mexican Rice

1. Heat the vegetable oil using the Sauté-then-Simmer (STS) function. Add the chopped onions and minced garlic to the pot. Sauté for 2-3 minutes, or until the onions become translucent.
2. Add the drained diced tomatoes and diced green chilies to the pot. Stir well to combine with the onion and pepper mixture.
3. Add the rinsed and drained rice to the pot, followed by the chicken broth. Season the mixture with ground cumin, chili powder, paprika, salt, and pepper. Stir everything together until well combined.
4. Close the lid, once the cooking cycle is complete, allow the rice to sit in the cooker on the Keep Warm setting for an additional 10 minutes to absorb any remaining liquid and flavors.
5. When ready to serve, fluff the rice with a fork and garnish the Mexican rice with chopped fresh cilantro and serve hot with lime wedges on the side for squeezing over the rice.

Mexican Bean

1. Rinse the dried beans under cold water and remove any debris or stones. Drain well and set aside.
2. In the inner pot of the Aroma rice cooker, heat the vegetable oil using the Sauté-then-Simmer (STS) function.
3. Add the chopped onions and minced garlic to the pot. Sauté for 2-3 minutes, or until the onions become translucent.
4. Stir in the diced jalapeño peppers and bell peppers. Continue to sauté for another 2-3 minutes until the peppers begin to soften.
5. Add the dried beans to the pot, followed by the chicken broth. Pour in the diced tomatoes (with their juices) and sprinkle the chili powder, ground cumin, and dried oregano over the beans.
6. Season the mixture with salt and pepper, to taste. Stir everything together until well combined.
   Close the lid and once the cooking cycle is complete, allow the beans to sit in the cooker on the Keep Warm setting for an additional 10-15 minutes to absorb any remaining liquid and flavors.
   When ready to serve, ladle the Mexican beans into a large serving bowl.