Haitian-Inspired Citrus-Marinated Pork Griot

Ingredients

• 2 lbs (900g) pork shoulder, cut into bite-sized chunks 2 lbs (900g) pork shoulder, cut into bite-sized chunks
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the orange juice, lime juice, lemon juice, minced garlic, dried thyme, paprika, black pepper, salt, and cayenne pepper (if using).
2. 2.
   Add the pork chunks to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
3. 3.
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
4. 4.
   Remove the pork from the marinade, allowing any excess liquid to drip off, and add it to the hot oil. Cook in batches to avoid overcrowding the pan.
5. 5.
   Sear the pork on all sides until browned and crispy, about 3-4 minutes per side.
6. 6.
   Once all the pork is seared, transfer it to a plate lined with paper towels to drain excess oil.
7. 7.
   Serve the Citrus-Marinated Pork Griot hot with pikliz, rice, and beans.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness. Trim off any excess fat before cutting it into chunks.
• Citrus juices — Use freshly squeezed juices for the marinade to ensure the brightest and most vibrant flavors.
• Pikliz — Prepare the pikliz in advance and let it sit in the refrigerator for a few hours or overnight to allow the flavors to meld together.

Tips & Tricks

• For an extra kick of heat, add a finely chopped Scotch bonnet pepper to the marinade.
• If you prefer a crispier texture, you can finish the Griot by briefly broiling it in the oven after searing.
• Leftover Griot makes a delicious filling for sandwiches or tacos.
• Serve the Griot with a squeeze of fresh lime juice for an added burst of citrus flavor.
• If you don't have access to pikliz, you can substitute it with a spicy salsa or hot sauce.

Serving advice

Serve the Citrus-Marinated Pork Griot as the main course, accompanied by a generous portion of pikliz, rice, and beans. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the seared pork chunks on a platter, drizzle with some of the marinade, and sprinkle with chopped fresh herbs. Serve the pikliz in a separate bowl or jar for guests to add as desired. Place the rice and beans in a separate serving dish to complete the presentation.