BHA & BHT Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a long braise transform bone-in pork shoulder into something deeply savory and fall-apart tender — the kind of dish that makes your kitchen smell incredible for hours. The marinade is built entirely from scratch using fresh orange juice, lime juice, garlic, scallions, thyme, and ginger, so there's no reaching for bottled sauces or seasoning packets that might sneak in synthetic preservatives like BHA or BHT. Every single ingredient here is whole and recognizable, which is exactly what makes this approach so clean and trustworthy. After braising low and slow until the meat hits that melt-in-your-mouth texture, a quick sear in coconut oil gives each piece a gorgeous, caramelized crust that adds serious depth. The contrast between that golden exterior and the juicy, herb-scented interior is genuinely hard to beat. Finish with a squeeze of fresh lime and a scatter of parsley, and you've got a centerpiece-worthy plate 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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