Eggless Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

This is the kind of braise that fills your whole kitchen with the bright, herby scent of citrus and fresh thyme — and the payoff is absolutely worth it. Bone-in pork shoulder gets marinated in a punchy blend of orange juice, lime juice, apple cider vinegar, garlic, scallions, and ginger before it ever touches heat, which means the flavor goes deep into every chunk of meat. The two-step cooking method — low-and-slow braising followed by a hard sear in coconut oil — gives you pork that is fall-apart tender on the inside and gloriously caramelized on the outside. Because the entire dish is built on citrus, aromatics, and a good cut of pork, there are no eggs hiding anywhere in the process, making it a naturally safe and satisfying choice without any substitutions required. A squeeze of fresh lime over the finished platter ties everything together and keeps it tasting vibrant. This one is equally at home on a weeknight table or as the centerpiece of a weekend spread.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!