Griot | FoodieAtlas

Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
1/4 cup sour orange juice (or substitute with a mix of orange juice and lime juice)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon allspice
1 habanero pepper, chopped (optional, for heat)
1/4 cup vegetable oil
1 large onion, chopped
1 bell pepper, chopped
2 tomatoes, chopped
2 tablespoons tomato paste
1/2 cup water
Fresh parsley, chopped (for garnish)

Instructions

Marinate the Pork

In a large bowl, combine the pork cubes with sour orange juice, garlic, ginger, thyme, paprika, black pepper, salt, allspice, and habanero pepper (if using).

Mix well to coat the pork evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.

Cook the Pork

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the marinated pork cubes and cook until browned on all sides, about 5-7 minutes.

Add Vegetables and Simmer

Add the chopped onion, bell pepper, and tomatoes to the pot. Cook until the vegetables are soft, about 5 minutes.

Stir in the tomato paste and cook for another 2 minutes.

Pour in the water and bring to a boil. Reduce the heat to low, cover, and let simmer for 1-1.5 hours, or until the pork is tender and the sauce has thickened.

Finish and Serve

Remove the lid and increase the heat to medium-high to reduce the sauce to your desired consistency.

Garnish with chopped fresh parsley before serving.