Griot Spicy Pork Shoulder Recipes

HAITIAN PORK GRIOT

Steps:

• Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
• Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
• The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
• Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
• Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
• Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
• To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

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.