Walnut Free Haitian Citrus-Braised Pork
Bright citrus, fresh herbs, and a long braise transform humble pork shoulder into something deeply satisfying — tender enough to pull apart with a fork, then finished in a hot skillet until the edges go gloriously golden and crisp. The marinade does the heavy lifting here, layering orange juice, lime, apple cider vinegar, garlic, scallions, thyme, and ginger into a punchy, aromatic base that soaks into every chunk of meat overnight. Turmeric adds a subtle warmth and a beautiful color that carries through to the final sear. Every single ingredient in this dish is naturally free of tree nuts, so there's no label-reading stress or substitution gymnastics required — just straightforward, bold cooking. The two-step method of braising first and searing second is the real secret: you get fall-apart tenderness and a caramelized crust in the same dish. A squeeze of fresh lime over the top right before serving ties all those citrus notes back together in the best possible way. This is the kind of recipe that makes your kitchen smell incredible and your dinner guests ask for the method before they've even finished their plate.
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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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