Griot (Haitian Pork Shoulder)

**There are videos now available on YouTube to demonstrate how to make this meal. Check the links below.
Growing up my mom would make this pork dish, called Griot (meal pictured above). When we were dating Tom loved it, so I asked my mom to give me the recipe. I guess my mom cooks like me and doesn’t cook with exact measurements. So I’m posting this typical Haitian meal (the only one I know how to make) in picture form. I must say that if you don’t have all the components of this meal don’t make it. It’s the combination of flavors that makes a party in your mouth.

This meal consist of Griot (pork shoulder), fresh green beans, rice and beans, avocado salad, fried plantains (large green banana).

Rice and Beans: You start off with a bag of fresh kidney beans, parboiled rice (Uncle Ben’s – white rice doesn’t work), salt, pepper, thinly sliced and chopped (5 slices) of onion, parsley, garlic powder, oil and margarine. How much you make depends on the size of your family. If you are making 2 cups of rice then you will need 2 cups of beans and 4 cups of bean juice (the left over water after you cook your beans). In a large pot place kidney beans, add some salt and pepper and water. Remember to add more water as it cooks because the water will evaporate. Cook until beans are tender. Drain water into a measuring cup. In the bottom of the pot add oil, onions, salt, pepper and garlic. Cook until onions are clear. Add beans and cook the beans slightly. Add juice from beans, parsley, and rice. Taste water to see if more seasoning is needed. Cook on medium heat until water starts to evaporate, add margarine and stir. When the water covers the rice and beans barely cover and simmer until all the water is evaporate.My video on how to make rice & beans on YouTube: Click HERE

Griot (pork shoulder): You start off with a nice piece of pork shoulder. Slice and cut into medium size pieces. Trim meat around bone but leave some meat on the bone. It’s okay to leave fat on the pieces. The fat helps to keep the meat tender. Squeeze 1-2 fresh oranges and 1-2 fresh lemons. Cover orange/lemon juice mixture over meat. Place meat (and bone) in large pot and pour orange/lemon juice in pan. Add water but do not cover meat. Cover and par-boil. You may want to rotate the meat in the pot until all is par-cooked. Place the meat on a cookie sheet lined with tin foil. Pour some the juice that the meat cooked in over the meat. Place in 350 degree oven. Cook meat and turn. You may add more juice to keep meat moist. Cook until nicely browned.
My video on how to make Griot on YouTube: Click HERE

Plantains: Slice ends off and cut in 2 inch diagonal slices. In pan fry the plantains on all sides. Place on paper towels. Let the plantains cool slightly. Place one piece at a time between two plates and smash slightly. Refry until it’s golden in color. Salt plantains when you first take them out of the pan.My video on how to make plantains on YouTube: Click Here

Make fresh green beans and avocado salad (cut in cubes, a small amount of lemon juice and salt).

My video on how to make avocado salad on YouTube: Click Here

© Nadine Z. 2008