Tender and juicy roasted mojo pork in the pressure cooker alongside some pan seared Caribbean sweet potatoes are where it’s at for a quick, nutrient packed dinner!
Am the only one who has problems with Thursday and Friday motivation? Man, I woke up this morning for an early coffee with friends and when I got home, just struggled to get my butt into gear! My mentality goes something like this….”wellll, it’s Thursday, which is definitely almost Friday, which everyone knows leads into the weekend, so basically, it’s the weekend already.” Please tell me I’m not the only one that has these issues. What do you do on those days when you have so much to do and zero motivation for any of it?? SEND ME ALL YOUR TIPS!
The good news is that I had marinated this pork overnight last night and so was able to throw it into the pressure cooker to become a magical lunch, so that definitely helped me perk up a bit! I had been seeing a few different mojo pork recipes floating around pinterest lately, but all of them were for the slow cooker or the oven, and not only am I too impatient to wait around 8 hours for my lunch, but I’m also constantly looking for more recipes I can adapt for my pressure cooker! This was a perfect one to give a shot, and it turned out just how I hoped.
Like I said before, I made my mojo marinade yesterday and let the pork shoulder roast sit in it overnight to let it soak up all the garlic, cilantro, and citrusy flavors. This morning I took it out of the marinade, heated up a little bit of oil in my pressure cooker, and browned it for about 3 minutes on each side. After it was nice and crusty brown on all sides, I poured in my leftover marinade mixed with a bit of water, then set the time to 45 minutes on high pressure and forgot about it! (Sorta, not really though, because the smells wafting out of the pressure cooker were too heavenly to miss).
While the pork was cooking, I sauteéd some thinly sliced sweet potatoes in my cast iron with a little olive oil, S&P, and a caribbean jerk seasoning! After the time was up on the pork, I let the pressure naturally release for 10 minutes, then nestled it right into my cast iron alongside the sweet potatoes, and stuck it in the oven under the broiler for about 5 minutes to crisp up the top. You’ll have lots of marinade juices left in your PC after the pork is done cooking, so spoon that all over your dish and devour! If you want to turn these into tacos, I think that’s a fabulous idea as well! Corn tortillas, sweet potatoes, shredded pork, some cilantro, lime juice, and maybe some avocado would be my choice of toppings for some bomb taco eating.
P:S: If you’re looking to help a friend out, one of the most awesome things you can do is to PIN this recipe to one of your boards for later! Also, if you’re not following Kitschen Cat on Pinterest yet, you can do that right here!Print
- 1/2 cup olive oil
- 1 teaspoon orange zest
- 1 large orange, juiced
- 2 limes, juiced
- 2 cups cilantro leaves
- 2 tablespoons minced garlic (about 6 cloves)
- 1 small knob ginger, peeled
- Kosher salt and pepper to taste
- 2–3 pounds boneless pork shoulder
- 2 tablespoons canola oil
- Add all marinade ingredients to a food processor or blender, and blend until all ingredients have made a sauce.
- Add pork to a large tupperware container or bowl and pour marinade over top. Flip pork once to completely coat, then let sit in fridge for 2 hours or overnight.
- Add canola oil to pressure cooker, and turn on to browning or saute setting.
- Brown pork for 3 minutes on each side, until a nice golden crust forms. Whisk leftover marinade with 1 cup of water, then pour over top of pork.
- Set to high pressure for 45 minutes, then when time is up, let pressure naturally release for 10 minutes followed by a quick release.
- While pork is cooking, heat 2 tablespoons olive oil in a large cast iron skillet, and cook sweet potatoes on medium high heat for 15-20 minutes, until soft and can be pierced through easily with a fork.
- Sprinkle with caribbean seasoning, and salt and pepper to taste.
- Add cooked pork to skillet, then broil in the oven for 5 minutes to crisp up the top of the pork. Drizzle with leftover marinade from the pressure cooker, then serve!