Griot (Twice-Cooked Pork)

Succulent pork shoulder gets a citrusy Haitian treatment, marinated in lime and orange juice before being braised until tender, then pan-fried until the edges turn gloriously crispy. The combination of bright citrus, garlic, and fresh thyme creates layers of flavor that are both comforting and vibrant. Perfect for feeding a crowd or bringing island flavors to your weeknight dinner table.

Ingredients

3 pounds (1.4 kilograms) pork shoulder, cut into 1-inch (2.5 centimeter) cubes

1 cup (240 milliliters) fresh lime juice

1 cup (240 milliliters) fresh orange juice

6 cloves garlic, minced

3 tablespoons (45 milliliters) white vinegar

3 scallions, chopped

2 tablespoons (30 grams) fresh thyme leaves

2 teaspoons (10 grams) salt

1 teaspoon (5 grams) black pepper

1 teaspoon (5 grams) ground cloves

1/2 teaspoon (2.5 grams) cayenne pepper

4 cups (960 milliliters) water or chicken stock

2 tablespoons (30 milliliters) vegetable oil for frying

2 tablespoons (30 grams) flour, optional for light coating

Instructions

Combine the lime juice, orange juice, minced garlic, white vinegar, chopped scallions, thyme, salt, black pepper, ground cloves, and cayenne pepper in a large bowl to create the marinade.

Add the pork cubes to the marinade, stirring well to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably overnight, allowing the citrus to penetrate and begin breaking down the meat.

Transfer the marinated pork with all its marinade to a large pot and add the water or chicken stock until the pork is just covered with liquid.

Bring the pot to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 45 to 60 minutes, until the pork is very tender when pierced with a fork and the liquid has reduced by about three-quarters. The pork should be almost falling apart.

Carefully drain the cooked pork in a colander, reserving the cooking liquid in case you need it later, and spread the pork on paper towels to cool slightly and allow excess moisture to evaporate for about 10 minutes.

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. You can lightly coat the pork pieces with flour if you desire extra crispiness, though this is optional in authentic preparations.

Working in batches to avoid overcrowding, fry the pork pieces for 5 to 8 minutes per batch, stirring occasionally, until all sides are deep golden brown and crispy, approximately 12 to 15 minutes total for all the pork.

Transfer the finished griot to a paper towel-lined plate to drain excess oil. Season with additional salt and pepper to taste if needed.