Soy Free Haitian Citrus-Braised Pork

Total time5 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.5

(25)

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 the heavy lifting here, layering orange juice, lime, apple cider vinegar, garlic, scallions, thyme, and ginger into a bold, aromatic base that soaks into every piece of meat overnight. After a slow braise, the pork gets seared in coconut oil until the exterior turns a deep, crackling golden brown — that contrast of crispy edges and meltingly soft interior is what makes this recipe so satisfying. Every single ingredient in this dish is naturally free from soy, so there's no need to scrutinize labels or swap anything out. No soy sauce, no hidden additives — just whole, clean ingredients doing exactly what they're supposed to do. A squeeze of fresh lime at the table ties everything together and cuts through the richness beautifully. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of bold, unfussy cooking that earns a permanent spot in your rotation.

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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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