Wheat Free Haitian Citrus-Braised Pork
Bright citrus, fragrant herbs, and slow-braised pork come together in a dish that's deeply rooted in Haitian cooking and absolutely packed with flavor. The marinade — built from fresh orange juice, lime juice, apple cider vinegar, garlic, scallions, thyme, and ginger — does serious work overnight, infusing every chunk of bone-in pork shoulder with tangy, aromatic depth. Every single ingredient in this recipe is naturally free of wheat, so there's no need to swap anything out or second-guess a label. The two-step cooking method is what makes this dish truly special: a long, gentle braise renders the pork fall-apart tender, and then a quick sear in coconut oil gives each piece that irresistible golden crust. Turmeric adds a warm, earthy undertone that ties the whole marinade together beautifully. 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.
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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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