Celery Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a long braise transform humble pork shoulder into something deeply savory and fall-apart tender. The marinade does the heavy lifting here — orange juice, lime, apple cider vinegar, garlic, scallions, and thyme all work together to tenderize the meat and build layers of flavor before it ever hits the heat. After a slow braise, the pork gets seared in coconut oil until each piece develops a gorgeous, caramelized crust that's hard to resist. This is the kind of dish that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. Naturally free from celery in any form, the flavor comes entirely from that vibrant citrus-herb marinade — no hidden aromatics or sneaky mirepoix to worry about. A final squeeze of lime and a scatter of fresh parsley over the top keeps everything tasting alive and bright. Serve it straight from the skillet while the crust is still crackling.
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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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