Yeast 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 with a golden sear that adds irresistible caramelized edges. 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. Because the entire flavor profile is built from fresh produce and whole spices, there's no need for fermented condiments, packaged broths, or anything that could sneak yeast into the dish. That makes this a genuinely satisfying option for anyone navigating yeast-free eating without wanting to sacrifice bold, complex flavor. Coconut oil gives the final sear a subtle richness that ties everything together beautifully. Serve it straight off the platter with fresh parsley and a squeeze of lime, and it feels like a proper celebration meal rather than a dietary workaround.
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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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