Cinnamon 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 on orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger — layers of flavor that have nothing to do with warm baking spices. That makes this dish a natural fit for anyone navigating a sensitivity to cinnamon, since every single ingredient is clean and straightforward with zero hidden blends to second-guess. After braising low and slow until the meat is fall-apart tender, each piece gets seared in coconut oil until the outside is deeply golden and caramelized — that contrast of crispy edges and juicy interior is absolutely worth the extra step. The turmeric adds a subtle earthiness and gorgeous color without overpowering the citrus brightness. Finish it with a squeeze of fresh lime and a scatter of parsley, and you have a showstopper plate that tastes like it took far more effort than it did.
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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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