Cook the pork in the instant pot, then cook the beans in the porky liquid.
For the carnitas:
1 to 2 pounds pork shoulder, cut into 1 1/2 inch chunks
3 1/4 cups water
1 white onion, chopped
2 cloves garlic, peeled
1 t table salt
1 t dried Mexican Oregano
1 bay leaf
1 T good quality lard
For the beans:
Cooking liquid from above
1 cup dried pinto beans
1 T good quality lard
1/2 cup chopped onions
Add the pork, water, onions, garlic, salt, Mexican Oregano, and bay leaf to the instant pot.
Cook at high pressure for 45 minutes.
Let the pressure release naturally.
Strain over a bowl, saving the cooking juice.
Don't wash the instant pot.
Refrigerate the pork mixture.
Measure the cooking liquid. Add water, if needed, to measure 3 1/4 cups.
Pour the cooking liquid back into the instant pot.
Pick over beans, rinse, drain. Add to the instant pot.
Cook at High Pressure for 60 min.
Natural Release 20 minutes.
Refried beans:
Melt lard in a 10 inch, non-stick skillet.
Cook the onions in the lard, just until soft but not brown.
After 20 minutes, release any remaining pressure in the instant pot and open the lid.
Remove and set aside 1/2 cup cooked beans.
Using a stick blender, puree the remaining beans and cooking liquid.
Combine pureed beans and whole beans in the skillet with the onions.
Cook, stirring often, until thick.
Carnitas:
Melt the lard in another skillet over medium-low heat.
Cook the pork chunks, along with any onions and garlic that you strained out, in the lard.
Stir often, until pork is warmed through and parts of it are crispy and brown.
You want to break up the pork into smaller pieces as you warm it, but don't completely shred it.
Serve with tortillas and Salsa Rice.
The Johnson Family Cookbook