Griot Recipe

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes
• 1/2 cup sour orange juice (or mix orange and lime juice)
• 1/4 cup white vinegar
• 6 cloves garlic, minced
• 1 large onion, chopped
• 1 scotch bonnet pepper, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 1/4 cup vegetable oil
• 2 cups water
• 1 bay leaf
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine pork cubes with sour orange juice, vinegar, garlic, onion, scotch bonnet pepper, thyme, salt, black pepper, allspice, and cloves.
2. Mix well to coat all pieces. Cover and marinate in refrigerator for at least 2 hours, preferably overnight.
3. Remove pork from marinade and pat dry. Reserve marinade.
4. Heat oil in a large pot over medium-high heat.
5. Working in batches, brown pork cubes on all sides, about 5-6 minutes per batch.
6. Return all pork to the pot and add reserved marinade, water, and bay leaf.
7. Bring to a boil, then reduce heat and simmer for 1 hour until pork is tender.
8. Remove pork from liquid and set aside. Reserve cooking liquid.
9. Heat oil in a large skillet over high heat.
10. Fry pork cubes until crispy and golden brown, about 5-6 minutes.
11. Serve hot with rice and beans, and garnish with fresh parsley.