Chestnut Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a double-cooking technique come together here in a way that feels both deeply comforting and genuinely exciting. The pork shoulder gets a long soak in a marinade built from orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger — flavors that are bold and layered without relying on anything complicated. After a slow braise until the meat is fall-apart tender, each piece gets seared in coconut oil until the outside is crackling and golden, giving you that irresistible contrast of crispy edges and juicy interior. Every single ingredient in this dish is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. The marinade does the heavy lifting on flavor, meaning this is one of those recipes where patience is really the only special skill required. Finish it with a scatter of fresh parsley and a squeeze of lime, and you've got a showstopper plate that looks far more involved than it actually is.
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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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