Pork Shoulder with Peppers (Creole Haitian Griot)

Haitian Griot pronounced Gree-oh is a creole pork dish that is part of Haitian culture. This dish is found on the streets and often times the dish of choice for a special celebration. It is a beloved dish and for good reason, it is spicy and delicious. This dish is Haitian cuisine. If you want a lower calorie version, you can broil the pork instead of frying it at the end. This dish is traditionally served with rice and beans, fried plantains and of course pikliz.

4 cloves garlic, coarsely chopped
5 scallions, coarsely chopped
2 tsp. thyme leaves
1 tsp. black pepper, fresh ground
2 scotch bonnet peppers, coarsely chopped
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 oranges, freshly squeezed
3 limes, freshly squeezed
6 whole coffee beans
sea salt
2 lbs pork shoulder, boneless, diced into ½" thick chunks
1½ cups water
2 Tbsp. vegetable oil

In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 tsp. of salt, and purée.

Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.

Preheat the oven to 325°F.

Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.

Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.

Boil the braising liquid until reduced to 1 cup. Strain into a saucepan and boil until reduced to ½ cup. Add the marinade and boil for 1 minute.

Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.

Makes 4 servings.