Capsaicin Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Capsaicin Free Haitian Citrus-Braised Pork

Bright citrus, fragrant herbs, and slow-braised pork come together in a dish that's deeply satisfying and packed with bold Caribbean flavor — all without a single hot pepper in sight. The marinade does serious heavy lifting here, combining fresh orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger to build layers of tangy, aromatic complexity that make heat completely unnecessary. After a long braise until the meat is fall-apart tender, each piece gets seared in coconut oil until the exterior is gloriously caramelized and golden — that two-step technique is what makes this recipe truly special. For anyone who loves rich, flavorful pork but needs to avoid capsaicin, this is the kind of dish that proves you're not missing a thing. The turmeric adds a warm earthiness and a beautiful color, while the fresh parsley and lime wedges at the end keep everything feeling bright and lively. It's the sort of meal that rewards a little patience — marinate overnight if you can — and comes out tasting like it took far more effort than it did.

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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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