VINEGAR DIP FOR PORK RINDS RECIPES

Steps:

• Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make 3/4 cup liquid, reserve rinds.
• In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
• Add oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add garlic and cook for 1-2 minutes until lightly browned.
• Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour 2/3 cup cooking juice over the meat.
• Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
• Serve warm on tortillas with your choice of toppings.

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.