Griot Spicy Pork Shoulder Recipes

HAITIAN GRIOT RECIPE

Steps:

• Pour the vinegar, salt and the juice of the limes over the pork. Mix to combine.
• Reserve the lime halves after juicing, and rub each piece of meat on the flesh of the lime half, making sure to really get the meat covered in the citrus.
• Cover the bowl, put it in the fridge, and let it sit for an hour. When the hour is up, rinse the meat to remove the vinegar and the salt.
• Put the cleaned pork in a bowl and add the Haitian Epis, maggi, and seasoning salt. Use kitchen twine to tie the parsley and thyme together, then place the bunch in the bowl along with habanero pepper.
• Stir until the meat is well coated. Cover again and let the meat sit in the fridge for 2 hours or overnight.
• Remove the parsley, thyme and habanero pepper from the bowl and discard. Add the pork into a medium pot on the stove along with the leftover marinade.
• Turn the heat to high and cook the meat for about 5 minutes until it releases some juice.
• Reduce the heat to medium, and cook for another 10 minutes or until the pork is cooked through and fork tender. The excess marinade should thicken a little. Remove the pork from the pot and set aside in a bowl.
• In a medium to large pot, heat the vegetable oil to 360 degrees Fahrenheit. Add the pork to the oil and fry until it turns golden brown (about 1-2 minutes). Fry the pork in batches, removing the meat to a paper towel-lined plate once it's done frying to remove extra oil.
• Serve with pikliz and fried plantains. Enjoy!

HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY

Steps:

• For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
• With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
• For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
• Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
• Preheat oven to 350°F (180°C).
• Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
• Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
• Heat a pot of oil to 350°F (180°C).
• Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
• Transfer the pork to a paper towel-lined plate to drain.
• Serve with rice, beans, fried plantains, and the pikliz.
• Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
• Enjoy!

GRIOT (SPICY PORK SHOULDER)

Steps:

• Bring a large pot of salted water to a boil, then lower the heat to a simmer.
• In a large bowl, combine the pork, 2 tablespoons of the vinegar, the lemon juice and 3 tablespoons of the lime juice and toss until well mixed. Rub the pork all over with the insides of the lemon and lime halves, then put the halves and 4 tablespoons of the vinegar into a pot of simmering water. Place the pork in a colander, rinse well under hot water, then add it to the pot and simmer, uncovered, for 40 minutes.
• Place the colander in the sink, drain the pork and rinse well with hot water. Clean and dry the pot, return the pork to it and stir in the remaining 1 tablespoon vinegar, remaining 1 tablespoon lime juice, the hot sauce, parsley, scallion, half of the bell pepper, the tomato paste and 2 cups water and season with salt and pepper to taste. Place over medium heat and cook, covered, for 20 minutes, stirring occasionally.
• Preheat the oven to 350 degrees. Using a slotted spoon, transfer the pork to a roasting pan and bake until well browned and tender, about 40 minutes.
• Pour the cooking liquid from the pot into a small saucepan and remove the parsley and scallion. Add the remaining bell pepper, the onion, carrot and 1 cup water. Bring to a boil, lower the heat and simmer until vegetables are very tender, about 10 minutes. Season with salt and pepper to taste.
• Remove the pork from the oven, transfer to a serving platter and pour the cooking liquid over the pork. Serve immediately.