Nightshade Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a double-cooking technique come together here in a way that feels both deeply satisfying and surprisingly approachable. Pork shoulder gets marinated in a punchy blend of orange juice, lime juice, apple cider vinegar, garlic, scallions, parsley, thyme, and ginger — no tomatoes, peppers, or potatoes anywhere in sight, which makes this a genuinely exciting option for anyone navigating nightshade restrictions without wanting to sacrifice bold flavor. The turmeric adds a warm, earthy undertone that ties everything together beautifully. After a long braise that renders the meat fall-apart tender, a quick sear in coconut oil gives each piece that irresistible golden crust you'd normally only get from a much more complicated recipe. The result is rich, caramelized pork with layers of citrusy brightness that taste like they took far more effort than they did. Finish it with a handful of fresh parsley and a squeeze of lime, and you've got a showstopper plate that proves eating around nightshades never has to mean eating around flavor.
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Learn more →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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