Oats 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 juice, apple cider vinegar, garlic, scallions, parsley, thyme, and ginger — works its way into every fiber of the meat overnight, so by the time it hits the pot, the flavor is already layered and complex. A final sear in coconut oil gives each piece that irresistible golden crust while keeping the inside impossibly juicy. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-reading stress or substitution gymnastics required. This is the kind of dish that fills your kitchen with an aroma that makes everyone wander in asking what's cooking. Finish it with a squeeze of fresh lime and a scatter of parsley, and it's as beautiful on the plate as it is satisfying to eat.
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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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