Turkey Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a double-cooking technique come together here in a way that makes pork shoulder absolutely irresistible. The marinade — built from orange juice, lime juice, apple cider vinegar, garlic, scallions, and a fragrant hit of thyme and ginger — works its way deep into every chunk of bone-in meat, especially if you let it sit overnight. A long, gentle braise brings the pork to fall-apart tenderness before a final sear in coconut oil creates that deeply golden, caramelized crust that makes this dish so satisfying. That two-step process is the real secret: you get the richness of slow-cooked meat and the texture of something that's been properly browned, all in one recipe. The turmeric adds a warm, earthy undertone that ties the citrus and herbs together beautifully without overpowering anything. Finished with fresh parsley and a squeeze of lime, it's the kind of meal that tastes like it took far more effort than it actually did. Whether you're cooking for a crowd or just want serious leftovers, this one delivers every single time.
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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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