Carnitas in a slow cooker

Ingredients:

• 1.3 kg boneless pork shoulder, cut into 4 cm pieces.
• 450 g pork belly, cut into 2.5 cm pieces.
• 0.5 cups lager or chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• To serve: warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage
• Special equipment: Instant Pot® 6-8 quart multicooker.

Preparation:

1. Put in the pork, brisket, lager, chili powderPlace the cumin, coriander, 1 heaping tablespoon of salt, and 1 teaspoon of black pepper in a 6-quart multicooker. Following the manufacturer's instructions, secure the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 60 minutes. After the pressure cooker cycle has completed, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Open and remove the lid, being careful not to burn yourself with any remaining steam. Using a slotted spoon, transfer the meat to a small bowl, cover, and set aside. Set the multicooker to high heat and cook until the liquid has almost completely evaporated, 10-15 minutes. Turn off the multicooker and pour the reduced sauce over the meat, stir, and serve.
2. Crispy carnitas (optional): Transfer the cooked carnitas and sauce to a large nonstick skillet over high heat and cook for 5 minutes. Stir and continue cooking for about 5 minutes, until the meat crisps up on the other side. Transfer to a paper towel-lined plate, scraping off any browned bits, and serve.
   
   Serve carnitas with tortillas, pico de gallo, lime wedges, guacamole, onions, cilantro, and cabbage.