NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

1 tbsp Lime juice

1 tbsp Orange juice

2 cloves Garlic

1 tbsp Scallions

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 cup Green cabbage

0.25 cup Carrots

0.25 cup White vinegar

0.25 tsp Scotch bonnet pepper

PREPARATION

• 1

  Trim the pork shoulder of excess fat and cut into uniform 1.5-inch cubes.

• 2

  In a medium bowl, toss the pork with lime juice, orange juice, minced garlic, chopped scallions, thyme, sea salt, and black pepper.

• 3

  Allow the pork to marinate for at least 30 minutes to absorb the citrus and herb flavors.

• 4

  Transfer the pork and its marinade to a small pot with 1/4 cup of water, cover, and simmer over medium heat for 20 minutes until the meat is tender.

• 5

  Drain the cooking liquid and pat the pork cubes completely dry with paper towels.

• 6

  Toss the tender pork with avocado oil and place in an air fryer basket at 400°F for 12 to 15 minutes, shaking halfway through, until the edges are crispy and dark brown.

• 7

  While the pork fries, prepare the Pikliz by mixing the shredded cabbage, shredded carrots, white vinegar, and finely minced scotch bonnet pepper in a bowl.

• 8

  Serve the hot, crispy Griyo immediately topped with a generous portion of the chilled, spicy Pikliz slaw.