Haitian Griot (using an instant pot)

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork belly

Chicken thigh is leaner, while pork belly is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity, while serrano is more affordable.

citrus juice

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds acidity with fewer calories.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano offers a similar flavor profile.

Cube and clean 3 pounds of pork.

Add 3.5 tablespoons of hippies to the pork.

Squeeze in the juice of 1 lime.

Crumble in 1 pork bouillon cube.

Add 1 tablespoon of total seasoning.

Add 1 tablespoon of Larry's seasoning salt.

Add a few dashes of Worcestershire sauce (about 4 dashes).

Add a few sprigs of thyme.

Add a handful of parsley and a handful of cilantro.

Add 1 scotch bonnet pepper.

Slice 1 large onion and add it to the mixture.

Cut up 2 tomatoes and add them to the mixture.

Slice 1 green bell pepper and add it to the mixture.

Mix all the ingredients together thoroughly.

Add 3 cups of water to the mixture.

Set the Instant Pot to pressure-cook on high and cook until done.

Remove the pork from the pot and check for tenderness.

Heat oil in a skillet to about 350 degrees Fahrenheit.

Take a spoonful of pork and fry it in the hot oil.

Fry until golden brown, which takes about 3 to 5 minutes, keeping an eye on it to avoid burning.

Be gentle while frying to prevent the tender pork from falling apart.

Remove the pork from the oil once golden brown and place it on a plate.

Cooking Techniques

Equipment Needed

Spice Level: