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cooking.nytimes.com
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
cooking.nytimes.com
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981 I adapted it more than three decades later, after Harrison's death in 2016 The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways