Pork Griot
Pork Griot
Griot de porc is the pinnacle of pork dishes in Haitian cuisine. Cubed pieces of pork shoulder are marinated in sour orange juice and herbs, then slow roasted for a couple hours. The juices are strained from the pork and reduced down. The pork is then broiled and drenched in the sour orange sauce. You most likely won’t be able to find sour oranges in the U.S. You can substitute the juice of 3 limes and 2 oranges.
Ingredients
- 3 lbs pork shoulder cut into 1” cubes
- 3 limes juiced
- 2 oranges juiced
- 1/2 medium onion sliced
- 6 garlic cloves minced
- 2 jalapeños sliced
- 2 green onions chopped
- 3 tbsp parsley chopped
- 1 tbsp fresh thyme
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 1 tbsp chicken bouillon
- salt to taste
Instructions
- Mix all of the marinade ingredients together.
- Marinate the pork in a gallon sized storage bag for 8 hours, preferably overnight.
- Preheat the oven to 325 degrees. Place the pork with all of the marinade in a Dutch oven.
- Roast for 2 hours.
- Strain the juices from the meat.
- Pour the juices in a pot over high heat.
- Reduce the juices down for 7 minutes.
- Turn on the broiler. Position the oven’s rack 6” from it. Line a baking pan with foil. Place the pork in a single layer on the pan. Try to make sure and remove any extra herbs and veggies from the pork. Spoon a couple tbsp of the juices over the pork.
- Broil the pork for 5 minutes. Spoon the rest of the juices over the pork.
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