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–+ servings
Crispy golden Haitian griot pork pieces garnished with fresh herbs on a white platter with lime wedges

Haitian Griot

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 servings

Ingredients
  

  • 3 lbs pork shoulder cut into 2-inch cubes
  • 1/2 cup sour orange juice or 1/3 cup orange juice + 3 tbsp lime juice
  • 6 cloves garlic minced
  • 1 medium onion diced
  • 2 tsp fresh thyme or 1 tsp dried
  • 1 tsp ground cloves
  • 1 small scotch bonnet pepper seeded and minced (or to taste)
  • 2 tsp salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil for braising
  • 1/4 cup neutral oil for frying
  • 2 tbsp fresh parsley chopped, for garnish
  • 2 limes lime wedges for serving

Instructions
 

  • In a large bowl, combine pork cubes with sour orange juice, minced garlic, diced onion, thyme, ground cloves, scotch bonnet pepper, salt, and black pepper. Mix thoroughly to coat all pieces. Cover and marinate in refrigerator for at least 4 hours or overnight.
  • Remove pork from refrigerator 30 minutes before cooking. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  • Remove pork from marinade, reserving the liquid. Brown pork pieces in batches, about 3-4 minutes per side, until golden. Don't overcrowd the pot.
  • Return all pork to the pot and add the reserved marinade liquid. Add just enough water to barely cover the meat. Bring to a boil, then reduce heat to low.
  • Cover and simmer gently for 1.5-2 hours, stirring occasionally, until pork is fork-tender and most liquid has evaporated. Remove lid for the last 30 minutes if needed to reduce liquid.
  • Remove pork pieces from pot and let them rest on a plate. Strain and reserve any remaining cooking liquid for serving if desired.
  • Heat neutral oil in a large skillet over medium-high heat. Working in batches, fry the braised pork pieces for 2-3 minutes per side until deeply golden and crispy on all sides.
  • Transfer to a serving platter, garnish with fresh parsley, and serve immediately with lime wedges alongside rice, beans, or fried plantains.

Notes

Storage tip: Braised pork keeps in fridge for up to 3 days before final frying step. Completed griot stores for 4 days and reheats well in a skillet. For less heat, remove seeds from scotch bonnet or substitute with jalapeño.
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