Citric Acid Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Citric Acid Free Haitian Citrus-Braised Pork

Braised pork shoulder doesn't get more satisfying than this — deeply savory, fall-apart tender, and finished with a golden sear that gives every piece irresistible crispy edges. The marinade leans on fresh orange juice, lime juice, and apple cider vinegar to deliver that bright, tangy punch you'd normally associate with citric acid additives, but everything here comes straight from whole, recognizable ingredients with no hidden preservatives or manufactured acids to worry about. Garlic, scallions, thyme, ginger, and turmeric build a layered, aromatic base that soaks into the pork during a long braise, so the flavor goes all the way to the bone. The two-step method — braising first for tenderness, then searing in coconut oil for color — is what separates this from a basic weeknight stew and makes it genuinely restaurant-worthy at home. It's the kind of dish that rewards patience, especially if you let the pork marinate overnight. Serve it with lime wedges and a scatter of fresh parsley for a finish that's bright without relying on anything processed.

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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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