Authentic Haitian Griot Recipe (Fried Pork Shoulder)

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1. 1Step 1: In a large bowl, combine the following: 18 crushed garlic cloves, use mortar and pestle to crust the garlic. 1/2 cup Jacmel seasoning, 1 tablespoon kosher salt, 1/2 tablespoon cayenne pepper, 2 habanero peppers (crushed with garlic), 1/4 cup white wine vinegar, 1/4 cup Worcestershire sauce, juice from 2 lemons, 1/4 cup oil.
2. 2Step 2: Mix well until every piece of pork is coated. Cover and marinate for several hours or overnight for best results.
3. 3Step 3: After marinating, transfer pork and marinade into a large pot. Add: 4 fresh basil leaves and 3 thyme sprigs.
4. 4Step 4: Boil for 60-90 minutes until pork is fork-tender but still holds its shape. This step infuses the meat with herbaceous flavor and ensures it fries evenly without drying out.
5. 5Step 5: Let the pork rest on a rack after boiling to remove excess moisture. Then, in hot oil (about 375°F), fry the pork in batches until golden brown and crispy.
6. 6Step 6: Pro Tip: Save 1/2 cup of the cooking liquid to drizzle over the meat for an optional flavor boost. But I mainly do it because it helps keep the meat moist and tender.