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Ingredients
4 ½ pounds pork shoulder, cut into 2-inch stew pieces by your butcher
7 tablespoons distilled white vinegar
4 tablespoons lemon juice, the squeezed halves of 1 lemon reserved
4 tablespoons lime juice, the squeezed halves of 1 lime reserved
3 tablespoons hot sauce
2 sprigs parsley
1 scallion
½ small green bell pepper, thinly sliced
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
¼ Spanish onion, peeled and thinly sliced
½ small carrot, peeled and thinly sliced
Nutritional analysis per serving (4 servings)
7 grams carbs; 362 milligrams cholesterol; 1237 calories; 41 grams monosaturated fat; 10 grams polyunsaturated fat; 32 grams saturated fat; 92 grams fat; 2 grams fiber; 1430 milligrams sodium; 89 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil, then lower the heat to a simmer.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Remove the pork from the oven, transfer to a serving platter and pour the cooking liquid over the pork. Serve immediately.
Private Notes
Comments
Note that there is another Griot recipe in the NYT collections called Haitian Pork Griot which should be consulted before starting this recipe.
"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"
what is the point of doing this if you are to rinse it thoroughly in hot water immediately afterward? should that part be removed from step 2 and only appear in step 3, or should there be a marination period in step 2? seems like an error somewhere, no?
"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"
what is the point of doing this if you are to rinse it thoroughly in hot water immediately afterward? should that part be removed from step 2 and only appear in step 3, or should there be a marination period in step 2? seems like an error somewhere, no?
Note that there is another Griot recipe in the NYT collections called Haitian Pork Griot which should be consulted before starting this recipe.
We loved the flavor of the pork, but thought it a bit dry.