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Haitian Griot (Creole Pork)

Course Main Dish
Cuisine Haitian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Author International Cuisine


  • 4 garlic cloves coarsely chopped
  • 5 scallions coarsely chopped
  • 2 teaspoons thyme leaves
  • 1 teaspoon fresh ground black pepper
  • 2 scotch bonnet peppers coarsely chopped
  • 1 medium onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 oranges juice of
  • 3 limes juice of
  • 6 whole coffee beans
  • salt to taste
  • 2 lbs boneless pork shoulder diced into 1/2-inch-thick chunks
  • 1 1 ⁄2 cups water
  • 2 tablespoons vegetable oil


  • In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
  • Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
  • Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
  • Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
  • Boil the braising liquid until reduced to 1 cup. Strain into a saucepan and boil until reduced to 1/2 cup. Add the marinade and boil for 1 minute.
  • Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.