Caffeine Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Caffeine Free Haitian Citrus-Braised Pork

Bright citrus, fresh herbs, and slow-braised pork come together in a dish that is deeply savory, a little tangy, and absolutely worth the wait. The marinade — built from orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger — does serious flavor work overnight, so by the time the pork hits the pot, every chunk is already loaded with character. A long, gentle braise makes the shoulder fall-apart tender before a final sear in coconut oil gives each piece that irresistible golden crust. Nothing here relies on coffee, tea, chocolate, or any other stimulant-containing ingredient, so it fits naturally into a caffeine-conscious lifestyle without any substitutions or workarounds. The turmeric adds a warm, earthy undertone that ties the whole marinade together, and a squeeze of fresh lime at the table brightens every bite. This is the kind of recipe that rewards patience — the longer the pork marinates, the more complex and satisfying the final dish becomes.

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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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