Griot

Ingredients

• •3 lbs Pork Shoulder
• •1 cup Epis (Haitian Seasoning)
• •1 cup Sour Orange Juice
• •2 whole Scotch Bonnet
• •6 cloves Garlic
• •6 sprigs Fresh Thyme
• •2 cups Vegetable Oil
• •1 jar Pikliz

Instructions

1. 1

   Cut pork in 2-inch cubes. Marinate in epis, citrus, garlic, thyme 4+ hours.

2. 2

   Transfer to pot with marinade. Add water to barely cover.

3. 3

   Simmer 1-1.5 hours until very tender.

4. 4

   Remove pork, drain. Heat oil to 350°F.

5. 5

   Fry in batches 5-7 mins until golden. Serve with pikliz.

Tips

• 💡Pork must be tender before frying.
• 💡Mix orange and lime if no sour orange.
• 💡Don't crowd when frying.