Nutmeg Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a double-cooking technique come together here for pork that is fall-apart tender on the inside and deeply caramelized on the outside. The marinade does the heavy lifting — orange juice, lime, apple cider vinegar, garlic, scallions, thyme, and ginger work overnight to infuse every chunk of bone-in shoulder with bold, layered flavor. A long braise brings the meat to that perfect pull-apart texture, and then a quick sear in coconut oil gives it that irresistible golden crust you just can't get any other way. Many warming spice blends and pre-made seasonings sneak in nutmeg, but this recipe builds all of its depth from fresh aromatics and turmeric — nothing hidden, nothing unnecessary. It's the kind of dish that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. Finish it with a squeeze of fresh lime and a scatter of parsley, and you've got a centerpiece 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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