Low Sugar Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a long braise transform bone-in pork shoulder into something deeply savory and fall-apart tender — no sweeteners needed, because the flavor does all the heavy lifting on its own. The marinade leans on fresh orange juice, lime juice, and apple cider vinegar to tenderize the meat and build that punchy, layered backbone that makes this dish so satisfying. Garlic, scallions, thyme, ginger, and turmeric round everything out with warmth and complexity, so there's genuinely nothing missing. After braising low and slow until the pork hits that melt-off-the-bone texture, a quick sear in coconut oil gives each piece a gorgeous, caramelized crust that adds real depth without a drop of added sugar. It's the kind of recipe that proves you don't need sweetness to get richness — just good technique and bold, honest ingredients. Finish with a squeeze of fresh lime and a handful of parsley, and you've got a showstopper that's as weeknight-friendly as it is dinner-party worthy.
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Learn more →Ingredients
4 servings
For the pork
- 2 ½ lb bone-in pork shoulder, cut into 2-inch chunks
- ¼ cup fresh orange juice
- 3 tbsp fresh lime juice
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 medium yellow onion, roughly chopped
- 3 scallions, roughly chopped
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh thyme leaves
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tsp fine sea salt
For braising
- ½ cup water
For searing
- 2 tbsp coconut oil
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, combine the orange juice, lime juice, apple cider vinegar, garlic, onion, scallions, parsley, thyme, ginger, turmeric, and salt. Add the pork shoulder chunks and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- 2
Transfer the pork and all of the marinade into a large Dutch oven or heavy-bottomed pot. Add the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and braise for 1 hour to 1 hour 15 minutes, until the pork is completely tender and an instant-read thermometer inserted into the thickest piece reads at least 195°F (90°C) — the meat should pull apart easily with a fork.
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