Low Sodium Haitian Griot

Total time6 hr

Prep time30 min

Cook time1 hr 30 min

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder, cut into 2-inch chunks
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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½ cup fresh orange juice
¼ cup fresh lime juice
½ cup white vinegar
1 medium yellow onion, roughly chopped
6 garlic cloves, smashed
4 scallions, roughly chopped
1 scotch bonnet pepper, seeded and minced
1 tsp fresh thyme leaves
1 tsp ground black pepper
1 ½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cloves

For frying

2 tbsp neutral oil (such as vegetable oil or canola oil)

For serving

lime wedges, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
In a large bowl, combine the orange juice, lime juice, white vinegar, onion, garlic, scallions, Scotch bonnet, thyme, black pepper, salt, and ground cloves. Add the pork shoulder chunks and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight.
2
Transfer the pork and all of the marinade into a large Dutch oven or heavy-bottomed pot. Add just enough water to barely cover the pork (about 1–1½ cups). Bring to a boil over high heat, then reduce to a steady simmer, cover, and cook for 45 minutes, until the pork is tender and shows no resistance when pierced with a fork.

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