• 3 lbs. pork shoulder, cubed
• 1/4 cup sour orange juice
• 1/4 cup lime juice
• 1 tablespoon salt
• 2 or 3 Scotch Bonnet Peppers
• 2 cups water
• 1 thyme sprig (optional)
• 2 parsley sprigs, chopped (optional)
Deep fried pork or "Grillot" (gree-yo) is one of Haiti's popular dishes. It's usually served with fried plantains and pikliz at home, parties and other great celebrations. Don't be intimidated over this dish preparation as the meat is basically cleaned with sour orange and lime juices, soaked in sour orange marinade, mixed with salt and hot peppers, then fried or slow-roasted until tender.
1. Cut meat into medium chunks, clean thoroughly with lime and sour orange, and rinse
with cold water.
2. In large bowl, marinate meat with sour orange and lime halves, salt, and hot peppers.
3. In cast iron pot, put pork bits along with sour orange juice, salt, hot peppers, add 2
cups water, cover and cook on medium heat until fork tender (40 minutes).
4. Remove pork bits from fatty sauce and set aside. Use left-over liquid without fat for side
sauce if desired.
5. In saucepan or deep fryer, heat 1 cup oil on medium-high heat and fry pork bits until
golden brown on all side.