Pork Griot (Griot de Porc)

Pork Griot (Griot de Porc) is a popular, easy-to-make Haitian dish that’s spicy, a little sweet and sour, and completely addictive. The combination of citrus, herbs, garlic, and scotch bonnet will have you salivating before it ever hits the table. 

Guys, meet pork griot aka griot de porc Haitien. In this hallmark dish of Haiti, the marinade does all the heavy lifting. You marinate the pork overnight, put everything into a pot, and simmer it until it’s super tender—easy peasy. 😅

Another big win is that it doesn’t involve any frying. That means you get super flavorful pork that’s a tad healthier for you. Honestly, it tastes so good you won’t notice it wasn’t fried.

Haitian Griot Pork: A Classic

The Haitian griot pork recipe employs a technique for cooking pork that is common throughout the Islands, not just in Haiti. You brown the meat after it’s cooked, not before. That aroma of browning, marinade-saturated pork will make anyone hungry, and the crispy crust makes it hard to stop at just one serving. 😋

On a side note, many Haitian and Cuban dishes traditionally use sour orange juice. However, it can be hard to find in the States. So most people sub a combination of lime and orange juice to simulate the sour orange taste. 

Recipe Ingredients

1. Pork – About three pounds of pork shoulder, cut up into bite-sized pieces, is all you need to get this dish going. 
2. Sour Orange – Juice from sour orange is traditional, but you can use a lime and orange juice mix instead.
3. Seasonings – Parsley, garlic, thyme, scallions, white pepper, smoked paprika, and chicken bouillon powder are all in this dish’s spice lineup. Feel free to add ground black pepper.
4. Veggies – Onion, bell pepper, and scotch bonnet pepper for added heat add flavor and texture to this meal. 

How to Make Pork Griot (Griot de Porc)

Prep the Pork

• Marinate the pieces of pork with orange and lime juice, salt, chicken bouillon, garlic, paprika, onions, green onions, parsley, thyme, scotch bonnet pepper, white pepper, and bell pepper. Let it rest in the fridge for about 2 hours in a ziplock bag or airtight container (it’s even better if you marinate overnight). (Photo 1)
• Stovetop Method – When ready to cook, place the pork and marinade in a large pot on the stove and bring to a boil. Reduce the heat and simmer until tender – 40 minutes to an hour or more.
• Oven Method – Place the marinated pork in an oven-safe pot – preferably a Dutch oven. Bring the pork and marinade to a boil on the stovetop. Then finish cooking it in the oven at 325℉ (165℃) until tender, for about 1½-2 hours. (Photo 2)

Brown the Pork 

• Pork – When pork is tender, remove it from the liquid and remove any bits of spices or herbs from the pork. Set it aside.
• Strain Broth – Using a sieve, strain the pork liquid, reserve the liquid, and discard the rest of the herbs and spices.
• Sauce – Simmer the pork broth in a small saucepan until it thickens a bit or reaches your desired consistency. It takes 10 minutes or more, depending on the initial consistency. Adjust to taste with spices, oil, and salt if needed.
• Transfer the pork to a broiler pan or a baking sheet covered with foil. Be careful because the pork will be pretty tender, so you might have to use a spatula or tongs.
• Add a bit of the cooked marinade to the pork and 1-2 tablespoons of oil. Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler.
• Broil on high heat for 3-5 minutes or until the skin is crispy and deep brown, turning frequently to ensure even brownness. 
• Serve the rest of the cooked marinade with the pork or pour it over the browned pork. Enjoy!

Flavor Variations

1. Heat level. To enjoy the scotch bonnet flavor without crying, drop it whole into the cooking pot. However, prick with a toothpick if you want a little more heat. But mince or blend that bad boy if you want a good burn! 👹
2. Sweet and savory. Balance flavor with a hint of sweetness from brown sugar, honey, or even pineapple juice.
3. Add some coconut. For a Caribbean flair, add coconut milk to the marinade for a creamy texture and tropical flavor. 🥥

Recipe Tips

1. Scotch bonnet pepper is extremely hot so please use caution and wear gloves.
2. Do your best to cut the pork shoulder into even-sized chunks so that it cooks evenly. 
3. Please don’t walk away from the pork while it is broiling because it cooks quickly and goes from golden brown to burnt quickly.

Make-Ahead Instructions

You can make this dish a day or two ahead of time and store it in the fridge in an airtight container. Or freeze it for up to three months.

To reheat, place the pork griot on a parchment-paper- or an aluminum-foil-lined baking sheet in a 350°F (175°C) oven for about 15 minutes. Cover loosely with foil to keep it from drying out, then remove it for the last few minutes so it crisps up. The microwave works, too. 😜

Serving and Storage Instructions 

Serve pork griot piping hot with lots of sauce drizzled on top. If you have leftovers, refrigerate them in an airtight container for 3-5 days. Reheat as indicated above. 

What Goes With Pork Griot 

Traditionally, pikliz (pickled cabbage, carrot, and hot pepper) goes with pork griot. Tostones and rice and beans are the usual side dishes for pork griot. I love a glass of sorrel drink along with a slice of pineapple upside-down cake for dessert. 

More Tempting Pork Recipes to Try

1. Crispy Pork Jowl
2. Pernil (Puerto Rican Roast Pork)
3. Stuffed Pork Loin Roast
4. Slow Cooker Jerk Pulled Chicken
5. Marinated Pork Chops with Mango Salsa

This blog post was originally published in August 2015 and has been updated with additional tips and gorgeous photos