NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

1 tbsp Lime juice

1 tbsp Orange juice

2 cloves Garlic

1 whole Scallion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

0.5 cup Green cabbage

0.25 cup Carrots

2 tbsp White vinegar

0.13 tsp Scotch bonnet pepper

0.5 cup Green plantain

0 tsp Avocado oil

PREPARATION

• 1

  In a bowl, combine the pork shoulder, lime juice, orange juice, minced garlic, chopped scallion, sea salt, black pepper, and thyme.

• 2

  Let the pork marinate for at least 30 minutes, then place in a pot with a splash of water and simmer over medium heat until tender and liquid has evaporated.

• 3

  While pork simmers, prepare the pikliz by tossing the shredded cabbage, shredded carrots, white vinegar, and minced scotch bonnet pepper in a jar.

• 4

  Lightly coat the tender pork with avocado oil and air-fry at 400 degrees Fahrenheit for 10-12 minutes until the edges are crispy and browned.

• 5

  Slice the green plantains and air-fry or roast them alongside the pork until they are tender on the inside and slightly caramelized.

• 6

  Serve the crispy griot with a generous side of pikliz and the roasted plantains.