Name: Crispy Haitian Griot with Spicy Pikliz
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 lbs Pork shoulder (boneless), cut into 2-inch pieces; 0.5 cup Sour orange juice (or mix of orange and lime juice); 5 cloves Garlic cloves, minced; 3 pieces Fresh thyme sprigs; 0.5 piece Scotch bonnet pepper, minced; 1.5 tsp Salt; 2 cups Vegetable oil, for frying; 3 cups Green cabbage, shredded; 0.5 cup Carrots, julienned; 0.25 cup Red onion, thinly sliced; 0.5 cup White vinegar; 2 tbsp Lime juice

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Pork shoulder (boneless), cut into 2-inch pieces	2 lbs	288	51g	0g	8g
Sour orange juice (or mix of orange and lime juice)	0.5 cup	14	0g	3g	0g
Garlic cloves, minced	5 cloves	6	0g	1g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Scotch bonnet pepper, minced	0.5 piece	1	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g
Vegetable oil, for fryingest. 10% oil absorption	2 cups	964	0g	0g	109g
Green cabbage, shredded	3 cups	13	1g	3g	0g
Carrots, julienned	0.5 cup	7	0g	2g	0g
Red onion, thinly sliced	0.25 cup	4	0g	1g	0g
White vinegar	0.5 cup	6	0g	0g	0g
Lime juice	2 tbsp	2	0g	1g	0g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Pork shoulder (boneless), cut into 2-inch pieces	2 lbs	288	51g	0g	8g
Sour orange juice (or mix of orange and lime juice)	0.5 cup	14	0g	3g	0g
Garlic cloves, minced	5 cloves	6	0g	1g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Scotch bonnet pepper, minced	0.5 piece	1	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g
Vegetable oil, for fryingest. 10% oil absorption	2 cups	964	0g	0g	109g
Green cabbage, shredded	3 cups	13	1g	3g	0g
Carrots, julienned	0.5 cup	7	0g	2g	0g
Red onion, thinly sliced	0.25 cup	4	0g	1g	0g
White vinegar	0.5 cup	6	0g	0g	0g
Lime juice	2 tbsp	2	0g	1g	0g

Directions

Step 1
In a large bowl, combine pork pieces with sour orange juice, minced garlic, thyme sprigs, minced Scotch bonnet, and salt. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
Step 2
Transfer the marinated pork and all its marinade to a large pot. Add enough water to barely cover the pork. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the pork is very tender.
Step 3
While the pork simmers, prepare the Pikliz. In a medium bowl, combine shredded cabbage, julienned carrots, thinly sliced red onion, Scotch bonnet (if using another for pikliz), white vinegar, lime juice, and a pinch of salt. Mix well and let sit to pickle.
Step 4
Once tender, drain the pork, reserving a small amount of cooking liquid if desired for serving. Pat the pork pieces very dry with paper towels.
Step 5
In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F (175°C).
Step 6
Fry the pork pieces in batches, without overcrowding the pot, for 5-8 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
Step 7
Season the griot with a little more salt if needed.
Step 8
Serve the crispy Haitian Griot hot with the spicy Pikliz on the side.