How to make Griyo (Griot) (Baked Pork Shoulder) - Episode 32 - ❤ Love For Haitian Food

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños provide heat with less intensity.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs reduce calories while maintaining moisture.

Cut pork shoulder into large chunks.

Marinate pork with lime juice, garlic, onion, scotch bonnet pepper, thyme, black pepper, and salt for at least 4 hours or overnight.

Heat vegetable oil in a large pot over medium-high heat until shimmering.

Add marinated pork and sear until browned on all sides, about 10-15 minutes.

Remove pork and set aside; drain excess oil leaving about 2 tablespoons in the pot.

Add chopped green bell pepper, carrots, and onion to the pot; sauté until softened, about 5 minutes.

Return the pork to the pot; add bay leaves, water, and vinegar.

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

Remove pork from the pot and let cool slightly; shred or chop into bite-sized pieces.

Heat oil in a deep skillet over medium heat until hot.

Fry the pork pieces until crispy and golden brown, about 5-7 minutes per side.

Serve hot with pikliz or rice and beans.

Cooking Techniques

Spice Level: