Gluten Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

This dish is a masterclass in bold, layered flavor — citrusy, herby, and deeply savory all at once. Bone-in pork shoulder gets a long soak in a marinade built from fresh orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and a touch of turmeric, so every bite carries that bright, aromatic punch before it ever hits the heat. The two-step cooking method — low-and-slow braising followed by a hard sear in coconut oil — is what makes this recipe genuinely special, giving you fall-apart tender meat with a gorgeous, caramelized crust on the outside. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or stress over hidden additives the way you might with store-bought marinades or spice blends. It's the kind of recipe that rewards a little patience, especially if you let the pork marinate overnight for maximum depth. Finished with fresh parsley and a squeeze of lime, it's vibrant enough to anchor a dinner party but straightforward enough for a weekend cook-up at home.

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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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