Mustard Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Mustard Free Haitian Citrus-Braised Pork

Bright citrus, fragrant herbs, and slow-braised pork come together in a dish that's deeply satisfying and packed with bold Caribbean flavor. The marinade — built from fresh orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger — does serious work overnight, infusing every chunk of bone-in pork shoulder with layers of tangy, aromatic goodness. For anyone navigating a mustard sensitivity, this recipe is a genuine find, since so many braised and marinated meat dishes sneak in prepared mustard or mustard powder as a background flavor booster. Here, every ingredient is straightforward and easy to verify, so there's no guesswork involved. After a long, gentle braise until the meat is fall-apart tender, each piece gets seared in coconut oil until the outside is deeply golden and caramelized — that contrast of crispy edges and succulent interior is absolutely worth the wait. A scatter of fresh parsley and a squeeze of lime at the end keeps everything bright and lively on the plate. This is the kind of recipe that makes a weekend afternoon in the kitchen feel completely worthwhile.

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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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