Griot (Fried/Baked Pork)



For new year’s eve, my boyfriend and I planned a party with one of our friends. So, I was responsible for cooking my usual tarte a l’ oignon ( I added turkey and mushrooms in it this time), and the GRIOT in the potluck .
I have never cooked a GRIOT in my whole entire life! So I had to call my girlfirend Josie to help me out.

A little warning: Us, Haitians, DO NOT believe in measurements. Your measuring tools are your taste buds and your hands. So, whatever ingredients you find here, they’re all AS NEEDED/ AS WANTED
Also, this meal takes at least 18 hours to prepare! Make sure you save 2 days for that.


2 pork shoulders chopped into cubes
1 gallon of white vinegar
4 Garlic heads
2 green bell peppers
1 white onion
8 sour oranges/lemons
lime juice
Olive oil
black pepper


  1. Clean the pork.  Pour vinegar so that it covers all the meat. Add a lot of salt. Don’t be scared to use almost half of your container. Squeeze the sour oranges onto it. Leave for at least 2 hours. This helps the blood drain from the  pork. Fig.1DSC_0455
  2. Prepare your spices. Use a blender or better yet a BULLET. You’re going to blend your spices into a sauce. Add garlic, green bell peppers, white onion, parsley, olive oil, lime juice, salt, black pepper, or any other spices of your choice. Fig.2DSC_0461 DSC_0463
  3. Once your 2 hours have elapsed, drain your vinegar and sour orange juice from the pork. Clean your pork cubes one by one massaging with more sour oranges or lemons cut into halves.
  4. Massage your meat with your spices sauce. Leave for at least 12 hours. This will allow for the meat to absorb the spices. Fig.3 DSC_0467
  5. Put the meat into a deep pot. Let it boil ( DO NOT ADD WATER, the meat will  “sweat” its own juice). Let it boil for 2 hours min.
  6. And at last, you can place them onto a container so that you can bake/roast them in the oven at 350F. Check every 30mns and make sure it has a dark color. Not too dark but just right.
    You can also have them fried. But if it’s your first time preparing this meal, my advice is to put them in the oven and leave them to bake/roast.

Big thank you for sharing the recipe : Josie Gervais