Honey Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a double-cooking technique come together here for a deeply satisfying braise that feels both rustic and special. The pork shoulder marinates in a punchy blend of orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger — no sweeteners needed, because the citrus does all the heavy lifting. After a long, gentle braise until the meat is fall-apart tender, the pieces get seared in coconut oil until the outside is crackling and golden brown. That contrast of juicy interior and caramelized crust is genuinely hard to beat. Many braised pork recipes lean on honey or other sweeteners to build depth and color, but this one proves you don't need any of that — the marinade and the sear do the work entirely on their own. Finish with a scatter of fresh parsley and a squeeze of lime, and you have a plate that looks and tastes like it took serious effort, even though the process is mostly hands-off.
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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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