Haitian Griot-Style Citrus Pork with Pikliz

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.