Pork Griot (Porc de Griot)

Ingredients

• 1 3-pound (1.4k) pork shoulder, (cut into bite-sized pieces)
• ½ cup (120ml) orange juice ((1-2 oranges))
• 2-4 tablespoons (30-60ml) lime juice ((1-3 limes))
• 2-3 tablespoons (8-12g) parsley, (chopped)
• 2 teaspoons (10g) minced garlic
• 2 teaspoon (2g) fresh thyme
• 2 scallions, (white and green parts chopped)
• ½ teaspoon (1g) ground white pepper
• ½ medium onion, (sliced)
• 1 scotch bonnet pepper ((optional or replace with jalapenos for less heat))
• ½-1 bell pepper (chopped (optional))
• 1 teaspoon (3g) smoked paprika
• ½-1 tablespoon (2-4g) chicken bouillon powder
• 1½ teaspoons salt (or more to taste)

Steps

1. 1

   Marinate the pieces of pork with orange and lime juice, salt, chicken bouillon, garlic, paprika, onions, green onions, parsley, thyme, scotch bonnet pepper, white pepper, and bell pepper. Let it rest in the fridge for about 2 hours in a ziplock bag or airtight container (it's even better if you marinate overnight).

2. 2

   When ready to cook, place the pork and marinade in a large pot on the stove and bring to a boil. Reduce the heat and simmer until tender – 40 minutes to an hour or more.

3. 3

   Place the marinated pork in an oven-safe pot - preferably a Dutch oven. Bring the pork and marinade to a boil on the stovetop. Then finish cooking it in the oven at 325℉ (165℃) until tender, for about 1½-2 hours.

4. 4

   When pork is tender, remove it from the liquid and remove any bits of spices or herbs from the pork. Set it aside.

5. 5

   Using a sieve, strain the pork liquid, reserve the liquid, and discard the rest of the herbs and spices.

6. 6

   Simmer the pork broth in a small saucepan until it thickens a bit or reaches your desired consistency. It takes 10 minutes or more to reduce, depending on the initial consistency. Adjust to taste with spices, oil, and salt if needed.

7. 7

   Transfer the pork to a broiler pan or a baking sheet covered with foil. Be careful because the pork will be pretty tender, so you might have to use a spatula or tongs.

8. 8

   Add a bit of the cooked marinade to the pork and 1-2 tablespoons of oil. Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler.

9. 9

   Broil on high heat for 3-5 minutes or until the skin is crispy and deep brown, turning frequently to ensure even brownness.

10. 10

    Serve the reduced broth on the side or pour it over the browned pork. Enjoy!