JesseEatzHaitian Griot is the ultimate celebratory dish featuring tender pork shoulder cubes marinated in citrus and spices, slowly simmered, and then fried until golden and crispy.
In a large bowl, combine the pork cubes with orange juice, lime juice, garlic, scotch bonnet, green onions, thyme, parsley, salt, and pepper. Massage the marinade into the meat.
For the best flavor, let this marinate in the fridge for at least 4 hours or overnight.
Transfer the pork and all its marinade into a heavy-bottomed pot or Dutch oven. Add just enough water to barely cover the meat.
Don't add too much water; you want the marinade to reduce into a concentrated flavor.
Bring to a boil, then reduce heat to medium-low. Cover and simmer until the pork is tender, about 45 to 60 minutes.
Remove the pork from the liquid (save the liquid for a sauce if desired) and pat the meat dry with paper towels.
Drying the meat is crucial for achieving that crispy exterior without splattering.
In a large skillet, heat the vegetable oil over medium-high heat. Fry the pork cubes in batches until they are golden brown and crispy on all sides.
Avoid overcrowding the pan so the temperature stays high.
Remove with a slotted spoon and drain on paper towels. Serve hot with Pikliz and rice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.