Haitian griot

Main Dish
4 servings
24 hours
20 min
Very Easy


Number of serving: 4
3lbs of pork shoulder, cut into cubes

1 cup of fresh squeezed grapefruit juice or sour orange(if you can find them)

2 small red onions, chopped

2 good sized shallots, chopped

2 long green peppers(Anaheim or Serrano), chopped

1 1/2 tsp of salt

Vegetable oil for frying

Garnish: Thinly sliced green pepper and raw onion rings


  • Mix together in a bowl the pork, grapefruit juice, onions, shallots, green peppers and salt. Pour mixture into a ziplock bag and massage. Refrigerate overnight.

    Pour the pork mixture into a large pot and simmer at a very low flame for 1 1/2 hours. No need to add water. When the pork is cooked, drain and rinse in a colander, being sure to remove the bits and pieces of onion, pepper, etc. Allow the rinsed pork to dry on a cutting board for about 15-20 minutes.

    Heat oil in a wok or black skillet and fry pork to a golden brown. Garnish with sliced green pepper and onion rings.


Haitian Griot, photo 1Haitian Griot, photo 2Haitian Griot, photo 3


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