Artificial Flavors Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a double-cooking technique come together here in a way that feels both deeply traditional and completely crave-worthy. The pork shoulder marinates in a punchy blend of orange juice, lime juice, apple cider vinegar, garlic, scallions, parsley, thyme, and ginger — every single drop of flavor coming from real, whole ingredients with nothing synthetic in sight. That long braise renders the meat fall-apart tender before a final sear in coconut oil builds a gorgeous, caramelized crust that you simply cannot rush. Because the entire flavor profile is built from scratch, there's no need to reach for bottled seasonings or pre-mixed spice packets that often sneak in unwanted additives. The turmeric adds a warm, earthy undertone while the citrus keeps everything bright and lively — a balance that tastes far more complex than the ingredient list suggests. Finishing with fresh parsley and a squeeze of lime at the table ties it all together and keeps that clean, vibrant character intact from first bite to last.
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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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