Pistachio Free Haitian Citrus-Braised Pork
Bright citrus, fragrant herbs, and slow-braised pork come together in a dish that's deeply rooted in Haitian home cooking — bold, aromatic, and genuinely satisfying. The marinade does serious heavy lifting here, combining fresh orange juice, lime juice, garlic, scallions, thyme, and ginger into a punchy bath that infuses every chunk of pork shoulder overnight. After a long, gentle braise until the meat is fall-apart tender, a quick sear in coconut oil gives each piece that irresistible golden crust you'd expect from a restaurant plate. The whole ingredient list is built around fresh produce, citrus, and pantry staples, so there's zero concern about hidden nuts or cross-contamination from specialty ingredients. It's naturally free of tree nuts by design — no swaps or substitutions needed, just clean, vibrant cooking. Finish 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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