Macadamia Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Macadamia Free Haitian Citrus-Braised Pork

Bright citrus, fresh herbs, and a long braise transform humble pork shoulder into something deeply satisfying — tender enough to pull apart with a fork, then finished in a hot skillet until the edges turn irresistibly golden. The marinade does the heavy lifting here, layering orange juice, lime, apple cider vinegar, garlic, scallions, thyme, and ginger into a punchy, aromatic base that soaks into every chunk of meat overnight. That two-step process — braise first, sear second — is the real secret, giving you fall-apart texture on the inside and a caramelized crust on the outside. Coconut oil adds just a hint of richness to the sear without overpowering the citrus-forward flavor profile. Every ingredient in this dish is straightforward and whole, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. Finish it with a squeeze of fresh lime and a scatter of parsley, and you've got a vibrant, crowd-pleasing plate that feels both rustic and special. It's the kind of recipe that rewards a little patience with a whole lot of flavor.

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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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