For the marinade:
- 4 tablespoons olive oil
- ¼ cup roughly chopped yellow onion
- 2 tablespoons chopped green onion
- 6 cloves garlic
- 2 tablespoons dried Mexican oregano
- 1 tablespoon distilled white vinegar
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Zest of 1 orange and 1 lime
For the pork:
- 4 ½ to 5-pound pork shoulder, bone-in
- 2 cups freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- 1 onion, thinly sliced
- 1 orange, thinly sliced for garnish
- 1 lime, thinly sliced for garnish
- Parsley, for garnish
- Mexican rice, for serving
In the bowl of a food processor combine the olive oil, yellow and green onions, garlic, oregano, vinegar, smoked paprika, salt, cumin, chili powder and zest and blend well.
Remove the pork from the packaging and rinse under cold water. Dry with a paper towel. Score the fat on top of the roast, rub the olive oil mixture over the pork and transfer the pork to the refrigerator to marinate for at least 4 hours and up to 24 hours, covered.
Remove the pork from the refrigerator and let come to room temperature, about 30 minutes. Heat a large Dutch oven over medium heat, add the pork, fat side down and brown on all sides, about 5 minutes per side.
Add the orange juice, lime juice, onion and browned pork to the inner pot. Lock the pressure lid; select pressure function. Set the time to 1 hour 10 minutes. Start.
Naturally release the pressure.
Transfer the pork roast to a cutting board. Slice the roast and transfer to a serving platter with the sliced oranges, limes, parsley sprigs and Mexican rice. Serve immediately with any juices that may be left in the pan.
Note: This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.
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