Griot

Name: Griot
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 2 lbs pork shoulder, cut into cubes; 1/2 cup sour orange juice; 1/4 cup lime juice; 1 scotch bonnet pepper, minced; 6 garlic cloves, minced; 4 scallions, chopped; 1 tbsp fresh thyme leaves, chopped; 1.5 tsp kosher salt; 1/2 tsp black pepper, ground; 2 cups vegetable oil

Marinated pork shoulder simmered with citrus and aromatics, then fried to crispy perfection. A staple dish full of bold savory flavor.

75 minMediumServes 4560 cal/serving

HaitianDinnerStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

2 lbs pork shoulder, cut into cubes
1/2 cup sour orange juice
1/4 cup lime juice
1 scotch bonnet pepper, minced
6 garlic cloves, minced
4 scallions, chopped
1 tbsp fresh thyme leaves, chopped
1.5 tsp kosher salt
1/2 tsp black pepper, ground
2 cups vegetable oil

Instructions

1

Combine 2 lbs cut into cubes pork shoulder, 1/2 cup sour orange juice, 1/4 cup lime juice, 1 minced scotch bonnet pepper, 6 minced garlic cloves, 4 chopped scallions, 1 tbsp chopped fresh thyme leaves, 1.5 tsp kosher salt, and 1/2 tsp ground black pepper in a bowl and marinate for 2 hours.
2

Transfer marinated pork and liquids to a pot over medium heat and simmer for 45 minutes until tender.
3

Remove pork from liquid and drain thoroughly on paper towels.
4

Heat 2 cups vegetable oil in a heavy skillet over high heat.
5

Fry pork pieces for 5 to 7 minutes until crispy and deeply browned, reaching an internal temperature of 145 degrees F.

Questions

How long does Griot keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Griot?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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