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Haitian Griot

One of the national dishes of Haiti, Griot or fried pork pieces, marinated in herbs and spices, cooked and served with Pikliz. 
Course Dinner
Cuisine Caribbean
Keyword Caribbean Cooking, Caribbean Recipes, Haitian Recipes, Pork
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4


  • 3 lb pork shoulder or Picnic Shoulder. Cut in 5cm - 8cm (2" - 3")
  • ½ cup sour orange juice
  • ½ cup lime juice fresh, about 2-3 limes
  • 1 tablespoon kosher salt
  • 1 tablespoon parsley chopped
  • ½ tablespoon thyme leaves only
  • 2 stalks scallions chopped
  • ¼ teaspoon ground black pepper
  • vegetable oil for frying
  • 1 scotch bonnet pepper optional


  • Remove juice from limes and put aside. Do not throw away the limes juices.
  • In a bowl add meat and rub lime pieces on each meat pieces to clean. Rinse with cold water and put aside.
  • In a separate dish add all remaining ingredients except oil and stir. Make sure you do not break the hot pepper.
  • Add meat in a bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a longer period of time for more flavor enhancement.
  • Add meat and marinade into a heavy pan or pot and boil on low to medium high heat covered for about 30 - 45 minutes until meat is tender. Remove meat from pot and fry in batches in hot oil. Remove from oil and place on plate covered with paper towel to remove any excess oil.
  • If roasting in oven, prepare a baking dish and add the meat pieces. Do not overcrowd meat. Preheat oven 375°F degree and roast meat until golden brown, about 20 - 25 minutes. Remove and serve hot with Pikliz or Sauce ti-malice.


Let meat marinate longer for more flavor.