Air-Fryer Haitian Griot with Pikliz

Griot (pronounced gree-oh) is the showstopper of Haitian cuisine — the dish that anchors celebrations, holidays and street-food stalls alike. Pork shoulder is marinated in sour orange and epis, slow-braised until meltingly tender, then fried until the edges turn craggy and crisp. It's irresistible, and traditionally very rich. The fix isn't to change what griot is — it's to change how it gets crispy.

This lightened version keeps the technique that matters and swaps the one that doesn't:

• Braise, then air-fry. Simmering the pork makes it tender; the air fryer crisps the outside with a light mist of oil instead of a pot of it.
• Well-trimmed shoulder keeps the flavor and the juiciness while removing a chunk of the fat.
• Naturally low-carb — griot is all protein and citrus, so it fits a low-carb plate effortlessly.

The payoff is the same craggy, citrusy, deeply savory griot — with a fraction of the oil.

Serving Suggestions

Griot is unthinkable without pikliz — Haiti's fiery pickled cabbage-and-scotch-bonnet slaw — whose acidity cuts the richness perfectly. Round out the plate with diri kole ak pwa, bannann peze (twice-fried plantains, or baked for a lighter touch), or a simple green salad. Explore more Caribbean recipes for the full spread.

FAQ

What are sour oranges, and what if I can't find them?
Sour (Seville) oranges give griot its signature tang. If unavailable, use a mix of regular orange juice and lime juice (about 2:1) to mimic the bright acidity.

Do I really need to braise before air-frying?
Yes — braising is what makes griot tender all the way through. The air fryer alone would crisp the outside before the inside cooked. Braise, dry, then crisp.

How spicy is it?
The pork itself is mild and citrusy; the heat comes from the pikliz served alongside, so you control it bite by bite.

Ingredients

• 2 lb pork shoulder, trimmed of excess fat and cubed
• 2 sour oranges (or 1 orange + 2 limes), juiced
• 1 lime, plus more to wash the pork
• 1/4 cup epis (Haitian green seasoning)
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 sprigs thyme
• 1 scotch bonnet, left whole
• 1/2 tsp salt and black pepper
• 1 tsp oil spray, for the air fryer
• Pikliz (spicy pickled cabbage slaw), to serve

Instructions

1. Wash the pork with lime and water, pat dry, and marinate with the citrus juice, epis, onion, garlic, thyme, salt and pepper at least 2 hours (overnight is best).
2. Tip the pork and marinade into a pot with the whole scotch bonnet and just enough water to barely cover; simmer covered 45 minutes until tender and the liquid nearly evaporates.
3. Remove the pork and let it dry on a rack for 10 minutes (drying is the secret to crisp edges).
4. Mist the pieces lightly with oil and air-fry at 400°F for 12–15 minutes, shaking halfway, until deeply browned and crackly at the edges.
5. Squeeze fresh lime over the hot griot and serve with plenty of pikliz.