Haïti Uncovered: A Regional Adventure into the Art of Haitian Cuisine

Cut the pork shoulder into large cubes and place in a bowl.

Combine lime juice, garlic, onion, scotch bonnet pepper, thyme, black pepper, and salt in a blender and blend until smooth.

Pour the marinade over the pork, ensuring all pieces are coated, and refrigerate for at least 4 hours or overnight.

Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes.

In a large pot, heat vegetable oil over medium heat until shimmering.

Add the marinated pork to the pot and sear on all sides until browned, about 5-7 minutes.

Add water, bay leaves, carrots, green bell pepper, and scallions to the pot.

Bring to a boil, then reduce heat to low and simmer for about 1.5 to 2 hours until the pork is tender.

Remove the pork from the pot and let it cool slightly before shredding.

Increase the heat and reduce the cooking liquid until thickened, about 10-15 minutes.

In a separate pan, heat more oil over medium-high heat.

Fry the shredded pork in batches until crispy and golden brown, about 3-4 minutes per side.

Serve the griot hot, garnished with parsley and accompanied by fried plantains.

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