Haitian Roasted Pork Griot
Pork griot is one of Haiti’s culinary treasures, and it’s easy to see why. Big chunks of pork shoulder are marinated in a citrus and spice blend, roasted until meltingly tender, then grilled until bronzed and charred at their edges. Here, Chef Vanessa pairs them with creamed spinach, infused with fire-roasted poblanos, and fragrant pea-studded rice. There’s pikliz, too—a traditional cabbage slaw that adds a tangy, pickled punch.
Nutritional facts
Protein
39g
Carbs
70g
Calories
913kcal
Fat
51.7g
Ingredients
Pork Shoulder, Sea Salt, Italian Parsley, Red Bell Pepper, Orange Juice, Lemon Juice, Green Onion, Thyme, Rice Wine Vinegar, Lime Juice, Apple Cider Vinegar, Cabbage, Poblano Peppers , Sazon, Shallot, Clove, Kosher Salt, Peas, Jasmine Rice, White Wine Vinegar, Spinach, Garlic, Vegetable Base, Coconut Oil, Carrots, Extra Virgin Olive Oil, Butter, Habanero Peppers, Canola and Olive Oil Blend, Cream Cheese
Contains milk, soybeans, celery.
Reviews
4.5
Based on 693 reviews
Perfectly cooked pork with a beautiful seared crust on the outside and wonderfully tender on the inside.
Rita · 11/04/26
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About Vanessa Cantave
Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in Washington DC, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.
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