Artificial Food Coloring Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a long braise transform humble pork shoulder into something deeply savory and fall-apart tender. The marinade does the heavy lifting here — orange juice, lime, apple cider vinegar, garlic, scallions, parsley, thyme, and ginger all work together to build layers of flavor that taste like they took far more effort than they did. Every single ingredient in this dish is whole and unprocessed, so there's no need to squint at a label hunting for synthetic dyes or artificial additives hiding in a spice blend or sauce packet. The golden color you see comes entirely from ground turmeric and the deep sear in coconut oil — nothing artificial, just real food doing what it does best. After braising low and slow until the meat hits that magic pull-apart tenderness, a quick sear in a hot skillet gives each piece irresistible caramelized edges. Finished with fresh parsley and a squeeze of lime, it's vibrant, bold, and completely clean from start to finish.
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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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