Beef Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a double-cooking technique come together here in a way that makes this braised pork genuinely unforgettable. The marinade — built from orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and a touch of turmeric — works its way deep into every chunk of bone-in pork shoulder, especially if you let it sit overnight. Braising low and slow in that same marinade liquid keeps the meat impossibly tender before a final sear in coconut oil gives each piece a gorgeous, crackling-golden crust. That two-step process is the real secret: you get fall-apart texture and serious caramelized color in the same bite. The whole dish is built entirely from pork, produce, and pantry staples, so there's no need to scan labels for hidden beef-derived ingredients or worry about cross-contact from shared cooking surfaces. Finish with a squeeze of fresh lime and a handful of chopped parsley, and you've got a centerpiece dish that tastes like it took far more effort than it did.
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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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