Ingredients
Scale
Marinade
- 1/2 cup olive oil (affiliate)
- 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
Pork
- 2–3 pounds boneless pork shoulder
- 2 tablespoons canola oil (affiliate)
Sweet Potatoes
- 2 tablespoons olive oil (affiliate)
- 2 large sweet potatoes, peeled, halved, and thinly sliced
- Kosher salt and pepper to taste
- 2 teaspoons caribbean jerk seasoning
Instructions
- 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!
- Prep Time: 15 mins
- Cook Time: 60 mins