Pork carnitas, black beans, salsa

Ingredients

Black Beans

• 1 onion, finely diced
• 1 carrot, finely diced
• 1 stick celery, finely diced
• 3 cloves garlic, thinly sliced
• 2 bay leaves
• 2 tablespoons extra virgin olive oil
• 1 cup black beans
• 2 cups chicken stock
• Salt flakes and freshly ground black pepper

Pork

• 2 teaspoons smoked paprika
• 2 teaspoons fine salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground cumin
• 1 teaspoon celery seeds
• ½ teaspoon chilli powder
• 2.2 kg boneless pork shoulder, excess fat removed
• 3 cups chicken stock
• 3 chipotle chillies in adobo sauce
• ½ bunch oregano
• 6 parsley stalks
• Juice of 1 lemon
• Juice of 1 orange

To serve

• Toasted white corn tortillas
• Pico de gallo salsa
• Guacamole
• Sour cream

Method

1. Select SAUTÉ/SEAR function and set the timer for 10 minutes. Press START and allow to heat for 3 minutes. Add the onion, carrot, celery, garlic, bay leaves and oil and cook for 6–7 minutes stirring frequently. Add the beans, stock and 3 cups of water.
2. Select PRESSURE COOK and High pressure. Set the timer for 27 minutes. Place lid on cooker and close the valve. Press START.
3. Once cooking time is complete open the valve to release all the steam before opening the lid. Pour the beans and any remaining liquid into a bowl and set aside.
4. To make the pork, combine the spices in a bowl, then rub all over the pork. Roll the pork up and tie securely with cooking twine. Select SAUTÉ/SEAR and 15 minutes cooking time. Add the pork and cook, turning often for 15 minutes. Add the remaining ingredients.
5. Select PRESSURE COOK and Medium pressure. Set timer for 60 minutes. Place lid on cooker and close the valve. Press START.
6. Once cooking time is completed open the valve to release all the steam before opening. Allow the pork to cool for 10 minutes in the liquid before removing from the liquid, cutting the twine and shredding with two forks.
7. Serve piled on corn tortillas with guacamole, pico de gallo and sour cream

Note If the pork is not tender enough to shred return it to the cooker and cook under pressure for an additional 10–15 minutes.