Haitian Griot (Creole Pork

• Gluten free

• Meat

  • 2 lbs Pork shoulder, boneless

• Produce

  • 4 Garlic cloves
  • 1 Onion, medium
  • 1 Red bell pepper
  • 5 Scallions
  • 2 Scotch bonnet peppers
  • 2 tsp Thyme, leaves
  • 3 Limes, juice of
  • 2 Oranges, juice of

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 6 Coffee beans, whole
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Liquids

  • 1 1/2 cups Water

Found on internationalcuisine.com

Description

Ingredients

• 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 ½-inch-thick chunks
• 1 1⁄2 cups water
• 2 tablespoons vegetable oil

Directions

• 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 ½ 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.