Haitian Griot-Style Citrus Pork with Pikliz
Pork shoulder marinated in orange and lime, simmered tender, then broiled crisp and topped with tangy Haitian pickled cabbage slaw.
Griot is the pork dish you'll find at nearly every Haitian celebration, and the sequence matters: the pork marinates in citrus and garlic, simmers low and slow in that same marinade until fall-apart tender, and only then gets crisped up under high heat so the edges char while the inside stays juicy. Skipping straight to frying would give you tough meat; the braise-then-crisp method is what makes griot work.
Pikliz, the fiery pickled cabbage and carrot slaw served alongside, isn't optional — it cuts through the richness of the pork and adds the acidity the dish needs. Built from whole-food ingredients with no grains or dairy, this plate lines up naturally with a paleo way of eating, and at 34 grams of protein per serving it's a substantial, satisfying dinner.
Ingredients
For the pork
- 1.5 lbs pork shoulder, trimmed and cut into chunks
- 1 orange, juiced
- 2 limes, juiced
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 tbsp chopped parsley
- 1 scotch bonnet pepper, minced
- 1 tsp fresh thyme
- 1 tbsp olive oil
- salt and pepper, to taste
For the pikliz
- 2 cups shredded cabbage
- 1 carrot, julienned
- 0.5 onion, thinly sliced
- 1 scotch bonnet pepper, thinly sliced
- 1 cup white vinegar
- 0.5 tsp salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Combine pork with orange juice, lime juice, garlic, onion, parsley, scotch bonnet, thyme, salt, and pepper. Marinate at least 1 hour, or overnight.
- 2Transfer pork and marinade to a pot, add enough water to just cover, and simmer covered 1 hour until very tender.
- 3Meanwhile, combine cabbage, carrot, onion, and scotch bonnet in a jar; cover with vinegar and salt. Let pickle at least 30 minutes.
- 4Drain the pork (reserve a little liquid) and toss with olive oil. Broil or sear in a hot pan 5-7 minutes, turning, until the edges are crisp and browned.
- 5Serve the pork topped generously with pikliz.