Low Iodine Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Bright citrus, fragrant herbs, and fall-apart tender pork make this Haitian-inspired braise one of those dishes that feels both deeply comforting and genuinely exciting to put on the table. The marinade — built from fresh orange juice, lime juice, garlic, scallions, parsley, and thyme — does serious flavor work overnight, so by the time the pork hits the pot, it's already halfway to something special. Low-iodine eating can get tricky with braised and sauced meat dishes, since many store-bought seasonings, broths, and marinades sneak in iodized salt or additives that aren't always obvious on the label. Here, everything is made from scratch using whole fresh ingredients and fine sea salt, which keeps the dish clean and compliant without sacrificing a single layer of flavor. After a long, slow braise until the meat is pull-apart tender, each piece gets seared in coconut oil until the exterior is deeply golden and caramelized — that contrast of crispy edges and juicy interior is genuinely hard to beat. Finished with a scatter of fresh parsley and a squeeze of lime, this is the kind of meal that makes dietary restrictions feel like a total non-issue.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

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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