Shellfish 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 and absolutely packed with flavor. The marinade — built from fresh orange juice, lime juice, garlic, scallions, thyme, and a touch of ginger — works its way into every fiber of the meat during a long, unhurried soak in the fridge. After braising low and slow until the pork is fall-apart tender, a quick sear in coconut oil gives each piece that irresistible golden crust that makes this recipe truly special. The whole process is straightforward and relies entirely on whole, unprocessed ingredients, so there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your meal. Turmeric adds a warm, earthy undertone that ties the citrus brightness together beautifully without overwhelming the dish. Finish it with a squeeze of fresh lime and a scatter of parsley, and you've got a centerpiece-worthy plate that 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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