Griyo (Baked Pork Shoulder)
Many consider griyo, or baked pork shoulder, to be Haiti's national dish. The pork is served with fried plantain, pikliz (pickled vegetable relish), rice, or a combination of the three. In Haiti, you can order griyo from high-end restaurants to humble street vendors selling fritters and cheap foods.
To make griyo, a pork shoulder joint is first washed in a citrus juice mixture. Because clean water is difficult to come by in some areas, sour oranges or limes are commonly used to wash food instead of water.
The pork shoulder is then marinated in epis, a Haitian herb, vegetable, and spice mixture. After that, the joint is slowly roasted until it is tender and juicy.
The slow-cooked pork meat, fresh vegetables, and citrus and spice undertones make griyo a dish of utter splendor, with each mouthful offering so much texture and flavor.
