Seed Oil Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

Seed Oil Free Haitian Citrus-Braised Pork

Bright citrus, fresh herbs, and a long braise transform bone-in pork shoulder into something deeply savory and fall-apart tender — the kind of dish that makes your kitchen smell incredible for hours. The marinade does serious heavy lifting here, layering orange juice, lime, apple cider vinegar, garlic, scallions, thyme, and ginger into a punchy, aromatic base that works its way into every piece of meat. Avoiding industrially processed cooking oils is genuinely easy with this recipe since the only fat called for is coconut oil, used at the very end to sear the braised pork into golden, caramelized perfection. That two-step method — braise first, sear second — is what sets this apart from a standard roast, giving you meat that's simultaneously meltingly soft inside and beautifully crisped on the outside. There are no hidden shortcuts or pantry shortcuts that could sneak in unwanted oils; every ingredient is whole, fresh, or minimally processed. Finish with a squeeze of fresh lime and a scatter of parsley, and you've got a centerpiece dish that's as vibrant on the plate as it is on the palate.

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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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