Griot (Spicy Pork Shoulder)
- 4 1/2 pounds pork shoulder, cut into 2-inch stew pieces by your butcher
- 7 tablespoons distilled white vinegar
- 4 tablespoons lemon juice, the squeezed halves of 1 lemon reserved
- 4 tablespoons lime juice, the squeezed halves of 1 lime reserved
- 3 tablespoons hot sauce
- 2 sprigs parsley
- 1 scallion
- 1/2 small green bell pepper, thinly sliced
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 1/4 Spanish onion, peeled and thinly sliced
- 1/2 small carrot, peeled and thinly sliced
- Bring a large pot of salted water to a boil, then lower the heat to a simmer.
- In a large bowl, combine the pork, 2 tablespoons of the vinegar, the lemon juice and 3 tablespoons of the lime juice and toss until well mixed.
- Rub the pork all over with the insides of the lemon and lime halves, then put the halves and 4 tablespoons of the vinegar into a pot of simmering water.
- Place the pork in a colander, rinse well under hot water, then add it to the pot and simmer, uncovered, for 40 minutes.
- Place the colander in the sink, drain the pork and rinse well with hot water.
- Clean and dry the pot, return the pork to it and stir in the remaining 1 tablespoon vinegar, remaining 1 tablespoon lime juice, the hot sauce, parsley, scallion, half of the bell pepper, the tomato paste and 2 cups water and season with salt and pepper to taste.
- Place over medium heat and cook, covered, for 20 minutes, stirring occasionally.
- Preheat the oven to 350 degrees.
- Using a slotted spoon, transfer the pork to a roasting pan and bake until well browned and tender, about 40 minutes.
- Pour the cooking liquid from the pot into a small saucepan and remove the parsley and scallion.
- Add the remaining bell pepper, the onion, carrot and 1 cup water.
- Bring to a boil, lower the heat and simmer until vegetables are very tender, about 10 minutes.
- Season with salt and pepper to taste.
- Remove the pork from the oven, transfer to a serving platter and pour the cooking liquid over the pork.
- Serve immediately.
pork shoulder, white vinegar, lemon juice, lime juice, hot sauce, parsley, scallion, green bell pepper, tomato paste, kosher salt, onion, carrot
Taken from cooking.nytimes.com/recipes/6260 (may not work)