"Griot" (pronounced: greee-yo ) a popular Haitian original. Which is fried pork shoulder accompanied with a spicy hot as heck habenaro cole slaw like condiment called "Picklese" (s pronounced like a z). And served with a side of fried flatten green plantain "bunan passe" ( (like the u in "up" bu-nun pay-zay) and red bean and rice. ummmm... i miss grammy.
recipe: (sorry this is the way i write recipes... please don't hate me.. lol)
Wash 4-6 # pork shoulder (cubed) in cold water. Clean meat w/ 2 lime & rinse w/ water. Lrg bowl: marinate meat w/ 4 tbsp black pepper, 4 cloves, 1 onion (julienne), 3 garlic cloves (crushed & minced), 1 thyme sprig, 1/2 green bell pepper, 2 shallots (julienne). 24 hrs marinate or over night. cook(simmering) covered (just the pork and marinade in dutch oven like cast iron / aluminum pot) for 40 mins or til tender. Preheat oven 375 degrees, place w/ juices and cover w/ aluminum foil. 1 hr, uncover (30 mins) basically allowing the sauce to thicken and go "au sec" and brown the meat.
A haitian practice is to always rinse the meat in cold or hot water and clean with citrus (lime or sour orange) and marinate with a "green grounded haitian spice":
grind (with stone hand grinder... God i forgot the name) all (cleaned and fabricated) : 1 garlic head, 2 green bell pepper, 2 onions, 3 scallions sprigs, 3 cilantro sprigs (leaves only), 10 parsley springs (leaves only), 1/2 cup oil (water or vinegar).