MedcipeMedcipe

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.

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

Instructions

  1. Combine pork with orange juice, lime juice, garlic, onion, parsley, scotch bonnet, thyme, salt, and pepper. Marinate at least 1 hour, or overnight.
  2. Transfer pork and marinade to a pot, add enough water to just cover, and simmer covered 1 hour until very tender.
  3. Meanwhile, combine cabbage, carrot, onion, and scotch bonnet in a jar; cover with vinegar and salt. Let pickle at least 30 minutes.
  4. Drain 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.
  5. Serve the pork topped generously with pikliz.