Instant Pot

1. Choose the saute setting on high for 12 minutes. Let heat up. Salt and pepper the pork pieces all over. Add them into the heated Instant Pot. Move around so the pork covers the bottom. Let cook for 8 minutes without moving around.
2. Toss (pull off the bottom if they are stuck) around so the other side can cook. Add in the diced onion, red pepper flakes, smoked paprika, onion powder and garlic cloves to the top of the pork.
3. After 4 minutes, turn the heat to high pressure for 20 minutes. Toss the meat with all the onions and seasonings. Pour in 1 cup of chicken bone broth. Place the lid on and let it pressurize and cook.
4. When the timer goes off, release all the pressure right away. Add in the carrots and give it a good stir. Add the lid back on and set to high pressure again but for 8 minutes.
5. When the timer goes off, release all the pressure right away and remove the lid. Stir in the remaining 1 cup chicken bone broth, diced red bell pepper, scallions and cilantro. Serve with cheese, tortillas or keep it plain.

Slow Cooker

1. Set your slow cooker to high for 6 hours (you can check it at 4 hours, if you are around).
2. Sprinkle salt and ground black pepper over the pork pieces and place them into the bottom of the slow cooker bowl. Add in the onion, cumin, red pepper flakes, smoked paprika, onion powder, garlic cloves, chicken bone broth and carrots. Place the lid on top and let it cook.
3. At hour 4, remove the lid and stir around. Check the meat for doneness- if when you poke the meat with a fork it is tender and falls apart it is done. If the pork pieces still feel tough or tender, cook for an additional 1-2 hours. Add in the diced red bell pepper at hour 4 (it’s okay if you don’t cook it anymore, the crunchy peppers are a nice balance to the tender stew.
4. Sprinkle in the scallions and cilantro. Serve with cheese, tortillas or plain.