Gut Friendly Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Gut Friendly Haitian Citrus-Braised Pork

Bright citrus, fresh herbs, and a long, slow braise come together here in a way that feels both deeply satisfying and surprisingly gentle on the digestive system. The marinade does serious heavy lifting — orange juice, lime juice, apple cider vinegar, garlic, ginger, and turmeric all work together to tenderize the pork and layer in bold, complex flavor before it ever hits the heat. Ginger and turmeric are both well-regarded for their gut-supportive properties, and they show up here not as supplements but as real, aromatic ingredients that make the dish taste incredible. After braising low and slow until the meat practically falls apart, a quick sear in coconut oil gives each piece that irresistible golden crust without any heavy or processed fats. The whole recipe leans on whole, recognizable ingredients — nothing from a packet, nothing artificial — so you know exactly what you're eating. Finished with fresh parsley and a squeeze of lime, it's vibrant, warming, and the kind of meal that feels like a treat even when you're being intentional about what you put on your plate.

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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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