I used an Instant Pot. I cooked the vegetables for about 20 minutes at high pressure before I added the seared pork. I used chicken stock instead of water for extra flavor. Instead of pork shoulder I used 5 lbs. of pork necks. I added 3 lbs. of sweet potatoes to the recipe. I added about a teaspoon of jerk seasoning to the pork before browning. I cooked the pork with the vegetables for about 30 minutes at high pressure. The amount of liquid was good. Refrigerates well. Would recommend.
We tried this recipe when my work prepared a Caribbean themed dinner for 200 people at our local Ronald McDonald House. The recipe scaled nicely, had great flavor and was my favorite of all the food prepared that night. I will definitely make it again for my family.