By cooking.nytimes.com

Haitian Pork Griot

Ingredients

6 servings

1scotch bonnet

small, or habanero chile

1onion

medium, diced

1green bell pepper

small, diced

1red bell pepper

small, diced

¼ cupitalian parsley

fresh chopped, more for serving

1 tablespoonkosher salt

more to taste

1 tablespooncoarsely ground black pepper

6 sprigsfresh thyme

plus more thyme leaves for serving

2garlic cloves

finely chopped

¼ cupcane vinegar

or cider vinegar

1juice of orange

1juice of lemon

0.5juice of lime

1 tablespoonworcestershire sauce

3 poundspork shoulder

not too lean, cut into 1 1/2-inch chunks

2 tablespoonscoconut oil

melted, or olive oil, more as needed

rice

cooked, for serving

pikliz

for serving

Instructions