Gelatin Free Haitian Citrus-Braised Pork
This dish is a bold, citrus-forward braise that coaxes deep, tender flavor out of bone-in pork shoulder through a marinade of fresh orange juice, lime juice, apple cider vinegar, garlic, and a fragrant blend of thyme, ginger, and turmeric. The overnight soak is where the magic really happens — the citrus and aromatics work their way into every fiber of the meat before it ever hits the heat. After a low, slow braise, the pork is finished in coconut oil until the exterior turns a gorgeous, crackling golden brown, giving you that irresistible contrast of crispy edges and pull-apart tenderness inside. For anyone avoiding gelatin, this recipe is naturally in the clear — the braising liquid is built entirely from citrus, water, and fresh aromatics, with zero thickeners, packets, or processed shortcuts involved. Many braises and stews rely on gelatin-based stocks or powdered mixes to build body, but here the flavor comes purely from the ingredients themselves. A final garnish of fresh parsley and lime wedges keeps everything bright and vibrant on the plate. It's the kind of meal that feels celebratory but comes together with honest, straightforward cooking.
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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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