Lupin 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 slow-braised pork come together in a dish that's deeply aromatic and impossibly tender. The marinade — built from orange juice, lime juice, apple cider vinegar, garlic, scallions, parsley, thyme, and ginger — does serious work overnight, infusing every chunk of bone-in pork shoulder with bold, layered flavor before it ever hits the heat. A long, gentle braise brings the meat to fall-apart tenderness, and then a quick sear in coconut oil gives each piece that irresistible golden crust. The entire ingredient list is straightforward and naturally free from lupin and lupin-derived additives, which can sneak into processed marinades, spice blends, and store-bought sauces more often than you'd expect. Cooking everything from scratch here means you stay in full control without sacrificing a single bit of flavor. Finish it with a squeeze of fresh lime and a scatter of parsley, and you've got a centerpiece dish that looks and tastes like it took real effort — because it did, and it was absolutely worth it.

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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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