Hazelnut Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Hazelnut Free Haitian Citrus-Braised Pork

Bright citrus, fragrant herbs, and fall-apart tender pork come together in a dish that's deeply rooted in Haitian home cooking and absolutely packed with flavor. The marinade — built from fresh orange juice, lime, garlic, scallions, thyme, and ginger — does serious work overnight, infusing every chunk of bone-in pork shoulder before it ever hits the heat. A long, gentle braise makes the meat so tender it practically surrenders to a fork, and then a quick sear in coconut oil gives each piece that irresistible golden crust. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The whole recipe leans on fresh produce, pantry staples, and one good cut of pork — nothing more. Finish it with a scatter of fresh parsley and a squeeze of lime, and you've got a centerpiece dish that's as vibrant on the plate as it is on the palate.

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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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