Crispy Haitian Griot (Marinated Fried Pork Shoulder)
Haitian Griot
Citrus‑marinated pork shoulder simmered then fried until lusciously crisp; served with pikliz and rice.
Nutrition (per serving)
Griot is one of Haiti’s most joyful foods: bright, citrusy pork shoulder marinated with garlic, scotch bonnet and thyme, simmered until tender, then deep-fried for that irresistible crackle. It’s the dish you bring to a party — comfortingly rich but lifted by tart citrus and the sharp crunch of pikliz.
This version keeps things home-cook friendly—simple marinade, a slow simmer to make the pork melt-in-your-mouth, then a hot fry to get a blistered, caramelized crust. Serve it with rice, pikliz and lime wedges and watch people line up for seconds.
Ingredients
- Pork shoulder, boneless, trimmed and cut into 1½-inch cubes:3 lb
- Sour orange juice (or substitute: 3/4 cup orange juice + 1/4 cup lime juice):1 cup
- Fresh lime juice:2 tbsp
- Garlic, smashed:6 pieces
- Scotch bonnet pepper, seeded and chopped (or 1/2 for less heat):1 pieces
- Fresh thyme leaves, chopped:2 tbsp
- Salt:2 tsp
- Black pepper, freshly ground:1 tsp
- Ground cloves:1/4 tsp
- Yellow onion, cut into quarters:1 pieces
- Vegetable oil (for deep frying):2 cups
- Oil for simmering (vegetable or canola):2 tbsp
- Long-grain rice, uncooked:1 1/2 cups
- Pikliz (spicy pickled cabbage), store-bought or homemade:1 cup
- Lime wedges, for serving:2 pieces
Instructions
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In a large bowl mix sour orange juice (or substitute), lime juice, smashed garlic, chopped scotch bonnet, thyme, salt, pepper and cloves. Add pork cubes and onions, toss to coat, cover and refrigerate at least 4 hours or preferably overnight.
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Remove pork from fridge 30 minutes before cooking. Drain and reserve the marinade; pat pork dry with paper towels.
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Heat 2 tbsp oil in a large heavy pot over medium heat. Add the marinated pork and any onions, pour in reserved marinade, bring to a simmer, reduce heat to low, cover and cook gently until pork is tender, about 45–60 minutes. Skim foam if needed.
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When pork is tender, use a slotted spoon to transfer pieces to a tray and let cool slightly. Reserve 1/2 cup cooking liquid.
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Heat vegetable oil in a heavy pot or deep skillet to 350°F (use a thermometer) and fry pork in batches until deeply golden and crisp, about 3–5 minutes per batch. If pieces brown too quickly, lower oil to 325°F. Drain on a wire rack or paper towels.
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If you like, briefly toss the fried pork in a hot skillet with 2–3 tbsp reserved cooking liquid to recoat and add gloss. Serve immediately with steamed rice, pikliz and lime wedges.
Tips & Notes
- Marinate overnight for the most flavor — sour orange (or orange + lime) really tenderizes and brightens the pork.
- Dry the pork thoroughly before frying to avoid dangerous oil splatter and to maximize crispiness.
- Fry in small batches and use a thermometer to keep oil at 325–350°F so pork crisps without burning.
- Make pikliz a day ahead — the flavors mellow and become even more vibrant, and it’s the perfect counterpoint to the rich pork.
