Select SAUTE/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
Select PRESSURE COOK and high pressure. Set the timer for 27 minutes. Place lid on cooker and close the valve. Press START
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
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 SAUTE/SEAR and 15 minutes cooking time. Add the pork and cook, turning often for 15 minutes. Add the remaining ingredients
Select PRESSURE COOK and medium pressure. Set timer for 60 minutes. Place lid on cooker and close the valve. Press START
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
To serve, pile carnitas onto tortillas and top with guacamole, pico de gallo and sour cream and black bean salsa on the side
Tips & Hints:
If the pork is not tender enough to shred return it to the cooker and cook under pressure for an additional 10-15 minutes.
Recipe by Ed Halmagyi: Fast Ed
One of Australia's influential chefs, rodio hosts and food authors, best know for his cooking segments on Better Homes and Gardens TV and radio shows.
"I (and a lot of other people) am trying to eat more legumes for health - hence the beans with the carnitas - and to be able to do them from dried in just 25 minutes is incredible. No soaking, no time wasted. I'm really a major fan of the Fast Slow Cooker."