Eosinophilic Esophagitis Friendly Haitian Griot
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder, cut into 2-inch chunks
- 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
- ½ tsp ground cloves
For frying
- 2 tbsp neutral oil (such as vegetable 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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