Haitian-Style Citrus and Herb Pork (Griot)

Ingredients

• 3 lb boneless pork shoulder (Cut into 2-inch chunks; choose well-marbled meat)
• 0.5 cup orange juice
• 0.25 cup lime juice (Freshly squeezed)
• 0.25 cup lemon juice (Freshly squeezed)
• 1 yellow onion (Roughly chopped)
• 4 scallions (Trimmed and roughly chopped)
• 8 cloves garlic (Peeled)
• 0.5 cup fresh parsley (Loosely packed and chopped)
• 2 tbsp fresh thyme (Leaves, or 1 tablespoon dried thyme)
• 1 Scotch bonnet or habanero chile (Seeded for less heat and chopped; wear food-safe gloves when handling)
• 1 tsp ground allspice
• 1 tsp ground cumin
• 2 tsp kosher salt (Plus more as needed)
• 1 tsp black pepper (Ground)
• 2 tbsp neutral cooking oil (Needed for skillet-frying option)

Steps

1. 1

   Place the pork chunks in a large nonreactive bowl or Dutch oven. Season with the salt, black pepper, allspice and cumin.

2. 2

   Add the orange juice, lime juice, lemon juice, onion, scallions, garlic, parsley, thyme and chile. Toss thoroughly so the pork is coated, then cover and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Heat the oven to 325°F (165°C). If the pork has been marinating in a bowl, transfer it and all of the marinade to a large Dutch oven or other oven-safe pot with a tight-fitting lid.

4. 4

   Cover the pot and oven-braise the pork for about 2½ to 3 hours, stirring once or twice, until the meat is very tender and can be pierced easily with a fork.

5. 5

   Remove the pot from the oven. Taste the cooking liquid and adjust the seasoning if needed. Let the pork cool briefly in the liquid so it remains moist while you prepare the finishing method.

6. 6

   For the broiler method, arrange the pork in a single layer in the Dutch oven or on a broiler-safe baking sheet. Broil 6 to 10 inches from the heat, turning once or twice, until the surfaces are deeply browned and lightly crisped, about 5 to 10 minutes.

7. 7

   For the skillet method, lift the pork from the cooking liquid and pat it dry. Heat the oil in a large skillet over medium-high heat, then fry the pork in batches without crowding the pan, turning as needed, until browned and crisp on several sides. Add more oil between batches if necessary.

8. 8

   Serve the griot hot with pikliz. Red beans and rice and fried plantains are traditional accompaniments.

Notes

The source describes the dish as griot, the Haitian national dish. Removing the seeds from the Scotch bonnet or habanero reduces the heat while retaining its fruity flavor. The recipe is accessible only through the source site's membership, so the ingredient quantities and detailed procedure here are reconstructed estimates from the visible description and standard griot technique.

Nutrition per serving

• main
• Caribbean
• Haitian
• braised
• broiled
• fried
• spicy
• gluten-free