How to make Haitian Griot

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.

Cut Boston butt into small cubes, keeping the fat cap and bone for flavor.

Place cubed pork in a bowl.

Squeeze juice from 2 limes over the pork and add cold water and a splash of white vinegar to clean the meat.

Massage the pork in the water mixture to clean it thoroughly.

Drain the pork and place it back in a large bowl.

Add 2 ladles of epis to the pork.

Add 1/2 cup marinade to the bowl.

Add a few dashes of hot pepper sauce, approximately 1/2 tablespoon.

Add 1 teaspoon of smoked paprika to the bowl.

Add 1/2 tablespoon of Goya Total Seasoning.

Add 1 tablespoon of adobo seasoning.

Add 1 pack of Goya Sazon to the bowl.

Crush and add 1 Maggie chicken cube to the mixture.

Insert 4 whole cloves into the habanero pepper and add it to the bowl.

Mix all ingredients together thoroughly by hand.

Wrap the bowl with cling film and refrigerate to marinate for 2 hours.

After marinating, transfer the pork and marinade to a pot.

Add enough water to cover the pork, being careful not to add too much.

Add the habanero pepper and thyme to the pot.

Cover the pot and bring it to a simmer, then reduce the heat and let it simmer for about 1 hour, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level: