Appetizers/ Dinner

Griyo aka Griot (Baked Pork Shoulder)

Let’s start this post off by talking about Fritay, oh fritay, how I love you so. One of my fondest memories was the last time I went to Haiti back in 2008 and I ate fritay on a daily basis, not the healthiest but I loved every minute of it (he he he). If you’re not familiar with what fritay is, here is a brief explanation:
Simply it is just fried foods.

Fritay usually includes: 
Griyo or Griot (fried pork shoulder) 
Tasso bèf (fried beef) 
Tasso kabrit (fried goat)
Sosis (fried sausage)
Akra (fried malanga fritters)
Banann peze (fried green plantains) 
Marinad (fritter that is mainly flour and spices, you can add chicken, salt-fish, smoked herring or no meat at all)

Fritay is typically served with pikliz (a spicy coleslaw of shredded cabbage, carrots, scotch bonnet peppers, vinegar, etc.

In Haiti you can find women selling fritay on the streets. In the United States, in areas where there are large Haitian populations, there are restaurants that only sell fritay.

Since fritay is so delicious and wonderful I decided to do a Fritay Series, Yayyyyyyyyyyy LOL. But I’m only posting recipes for 4 items which are: Griyo, Akra, Banann peze, and last but not least my favorite Marinad (I love marinad).
First Up is Griyo as you can tell by the title of this post. Griyo is usually fried but I baked mine to make it somewhat healthy, somewhat LOL. Before moving along to cooking griyo you have to clean and marinate it first, click here to see that post on how to do that.

Watch me make griyo here:


Griyo aka Griot (Baked Pork Shoulder)

Print Recipe
Serves: 4-5 Cooking Time: 10-15 minutes


  • 3 lbs marinated pork shoulder
  • 1 1/2 tablespoons tomato paste
  • 1 cup bell peppers, sliced
  • 1 cup onions, sliced
  • 1 hot pepper (scotch bonnet)
  • 2 cups water (to boil pork)
  • 1 1/2 cups water or broth (for sauce)



Preheat oven to 350℉ degrees


On a high flame, place pork, hot pepper and 2 cups of water in a medium pot, slightly cover and cook for 45 minutes or until fork tender.


Remove meat from pot, reserve liquid. Put meat into a baking dish lined with aluminum foil and bake uncovered directly under the broiler (bring oven rack to the top of the oven, as far up as you can). Bake for 20 minutes.


After 20 minutes turn oven up to 400℉ to 450℉ degrees, turn griyo over to brown the other side for 20-25 minutes (temperatures vary oven to oven, keep an eye on it). Remove from oven.


In the medium pot that has the liquid add broth, tomato paste and mix well. Add bell peppers, onions and mix; let simmer for 10 minutes. Serve griyo and sauce with banann peze. Enjoy!

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  • DC
    November 16, 2015 at 2:07 am

    Hello! I made griot tonight using your recipe. I made the epis using your recipe. I marinaded the pork for 20 hours. I must have done something wrong because my griot itself was very bland. I seemed like neither the marinade process nor the simmering part helped infuse any flavor into the pork. The gravy turned out amazing as did the sos I made.

    Can you give any pointers for my next go round?

    • Manie Chery
      May 2, 2016 at 10:29 pm

      My apologies for replying so late, I did not see the comments on this post until today. Did you ever try it again?? Did you marinate it according to my directions with the epis and other dry spices?? If you did, I'm surprised that it came out bland. As far as tips, I guess you can try poking the pork with a for to make sure the seasoning really gets in there or add more salt according to your taste. I tried the recipe several times before I presented it and my family and I were happy with the taste. Hope that helps and again please accept my apologies for such a late response.

  • Unknown
    December 13, 2015 at 12:30 am

    How do we do the marinade?

    • Manie Chery
      May 2, 2016 at 10:30 pm

      Hello, sorry for this late response as I am just now seeing your comment. The post before this shows you how to marinate the pork.

  • Chrystele Demesier
    December 25, 2015 at 10:30 pm

    Griyo is the simplest dish to make. My mother taught me that you don't have to use so much "epis" if any when cooking griyo. Try cooking it by just cleaning the pork with sour orange, preserving the juice of the orange. Rinse, then season pork with the juice of the sour orange, scotch bonnet pepper (the hotter the better), thyme, parsley, salt and pepper. You can also add a little vinegar. Add some water and let boil, making sure to stir about half way through. Then fry (or bake). Comes out perfect every time.

    • Manie Chery
      May 2, 2016 at 10:34 pm

      Thanks for your comment 🙂

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