AIP Friendly Haitian Citrus-Braised Pork
Braised low and slow in a bright marinade of fresh orange juice, lime, apple cider vinegar, garlic, and herbs, this pork shoulder delivers deep, layered flavor that feels anything but restrictive. The citrus and vinegar do serious work here — tenderizing the meat and building a complex base that makes every bite taste like it took far more effort than it did. After a long braise, the pork is seared in coconut oil until each piece develops a gorgeous, caramelized crust that adds texture and richness without any off-protocol ingredients. Nightshade-free, grain-free, and built entirely from whole foods, this dish sidesteps the usual pitfalls that make bold, savory recipes tricky to adapt. Fresh thyme, ginger, turmeric, scallions, and parsley bring layers of brightness and warmth that prove you don't need a spice cabinet full of seed-based blends to get serious depth. Finishing with a squeeze of lime and a scatter of fresh parsley keeps everything vibrant and alive on the plate. It serves four and works beautifully as a centerpiece meal any night of the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!