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
920kcal
Fat
52g
Ingredients
Cream Cheese, Canola and Olive Oil Blend, Habanero Peppers, Butter, Carrots, Coconut Oil, Vegetable Base, Garlic, Spinach, White Wine Vinegar, Jasmine Rice, Peas, Kosher Salt, Clove, Shallot, Sazon, Poblano Peppers , Cabbage, Apple Cider Vinegar, Lime Juice, Rice Wine Vinegar, Thyme, Green Onion, Lemon Juice, Orange Juice, Red Bell Pepper, Italian Parsley, Sea Salt, Pork Shoulder
Contains milk, coconut, soybeans, celery.
Reviews
4.7
Based on 133 reviews
Daston · 07/16/25
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About Vanessa Cantave 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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