Almond Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Bold, citrusy, and deeply savory, this Haitian-inspired braised pork is the kind of dish that fills your kitchen with an aroma you won't forget. The marinade — built from fresh orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger — does serious work overnight, driving bright, layered flavor all the way into the bone-in shoulder. A long, gentle braise makes the meat fall-apart tender before it ever hits the pan, so when you sear those chunks in coconut oil, you get a gorgeous golden crust on meat that's already incredibly juicy inside. Every single ingredient here is naturally free of tree nuts, so there's no label-reading stress or substitution gymnastics required — just straightforward, whole-food cooking. The two-step method of braising then searing might sound involved, but it's mostly hands-off time, and the payoff is pork with real depth and crispy edges that a one-pot approach simply can't deliver. Finish with a squeeze of fresh lime and a scatter of parsley, and you've got a centerpiece that feels festive enough for a dinner party but honest enough for a weeknight.

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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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