Haitian Griot-Inspired Pork with Citrus Pikliz

Ingredients

• 1 1/2 lb pork shoulder, cut into 1-inch cubes
• 1/3 cup orange juice
• 3 tbsp lime juice, divided
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 2 tbsp vegetable oil
• 3 cups finely shredded cabbage
• 1 carrot, grated
• 1/2 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 1 tbsp white vinegar
• Kosher salt and black pepper

Steps

1. Marinate pork with orange juice, 1 tablespoon lime juice, garlic, thyme, allspice, salt and pepper for 20 minutes.
2. Heat the oven to 425°F; drain pork well and toss with oil.
3. Roast on a sheet pan, turning twice, until crisp-edged and at least 145°F, 35 to 40 minutes.
4. Massage cabbage, carrot, onion and jalapeño with remaining lime juice, vinegar and 1/2 teaspoon salt; rest 20 minutes.
5. Rest pork 5 minutes and serve with drained pikliz.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.