Paraben 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 is built entirely from whole, recognizable ingredients — orange juice, lime, garlic, scallions, parsley, thyme, and ginger — so there's no need to scrutinize a label or wonder what's hiding in a bottled sauce or spice blend. That matters a lot when you're avoiding synthetic preservatives like parabens, which tend to sneak into pre-made marinades, condiment bases, and processed seasonings. Here, everything is fresh and straightforward by design. After the long braise does its work, a quick sear in coconut oil gives each piece a gorgeous, caramelized crust that contrasts beautifully with the juicy interior. Finished with a squeeze of lime and a scatter of fresh parsley, it's the kind of dish that tastes like it took serious skill but really just rewards patience. Serve it over rice or with crusty bread to catch every last bit of those savory juices.
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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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