Legume Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Bright citrus, fresh herbs, and a long braise transform humble pork shoulder into something deeply savory and fall-apart tender. The marinade — built from orange juice, lime, apple cider vinegar, garlic, scallions, thyme, and ginger — does serious work overnight, infusing every chunk of meat with layered, aromatic flavor before it ever hits the pot. That final sear in coconut oil is what takes it over the top, crisping the exterior to a deep golden brown while the inside stays impossibly juicy. For anyone navigating a legume-free lifestyle, this dish is a natural fit — every ingredient on the list is clean and straightforward, with zero hidden fillers or plant-protein additives to worry about. It's the kind of recipe that feels celebratory but relies entirely on whole, recognizable ingredients you can verify at a glance. Finish with a squeeze of fresh lime and a scatter of parsley, and you've got a plate that looks and tastes like it took far more effort than it did.

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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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