Nitrate & Nitrite Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a long braise transform humble pork shoulder into something deeply savory and fall-apart tender. The marinade — built from orange juice, lime, apple cider vinegar, garlic, scallions, thyme, and ginger — does serious work overnight, infusing every chunk of meat with layered, aromatic flavor before it ever hits the pot. That final sear in coconut oil is the move that takes it over the top, locking in a gorgeous golden crust that contrasts beautifully with the silky interior. For anyone navigating nitrate and nitrite concerns, this recipe is a genuine win: every single ingredient is whole and unprocessed, with no cured meats, packaged broths, or preserved seasonings anywhere in sight. Processed pork products are one of the trickiest categories to shop around, so building this dish entirely from scratch means you stay in full control of what goes on the plate. 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 far more effort than it did.
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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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