Brazil Nut Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Brazil Nut Free Haitian Citrus-Braised Pork

Bright citrus, fragrant herbs, and slow-braised pork come together in a dish that's deeply rooted in Haitian home cooking and absolutely packed with flavor. The marinade — built from fresh orange juice, lime juice, apple cider vinegar, garlic, scallions, parsley, thyme, and ginger — does serious work overnight, infusing every chunk of bone-in pork shoulder with layers of tangy, aromatic goodness. After a long, gentle braise until the meat is fall-apart tender, each piece gets seared in coconut oil until the outside is crackling and golden brown, giving you that irresistible contrast of crispy edges and juicy interior. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, honest cooking. The turmeric adds a warm, earthy undertone that ties the citrus and herbs together in a way that feels both vibrant and grounding. Serve it straight from the skillet with fresh parsley and a squeeze of lime, and it's the kind of meal that makes people ask for the recipe before they've even finished their plate.

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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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