How to Clean and Marinate Pork Shoulder

October 12, 2015

30 minutes

medium

Griyo (Griot), is cubed pork shoulder that has been deep-fried or baked. Before you can have that deliciousness in your tummy you have to clean and marinate your meat first. Using the ingredients pictured below, minus the hot pepper, you can do that.

I used a little over 3 pounds of pork shoulder. When you are buying your pork shoulder ask the butcher to cube it for you to save you from doing all the hard work at home, plus thats what they are there for, to help you. I usually get mine from the meat market but please note that even if you buy your pork shoulder from the supermarket you can bring it to the butcher and ask them to cube it for you.

Be sure to keep the fat and skin on the meat, I know it sounds unhealthy but trust me it makes the Griyo authentic like the kind you would get on the streets from the women selling Fritay (fried foods) in Ayiti.

When you’re all done cleaning and marinating it, this is what it will look like. The longer you marinate it the more time the meat will have to soak up all that goodness and the better your end product will taste. I marinated mine for 5 hours.