Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Cut the pork shoulder into large chunks and season with garlic, lime juice, salt, and black pepper. Let it marinate for at least an hour, or overnight for best results.
- 2
First Cook
In a large pot, cover the marinated pork with water and bring to a boil over medium heat. Reduce heat and simmer for about 2 hours, or until the pork is tender.
- 3
Cool and Shred
Remove the pork from the pot and let it cool slightly. Shred the pork into bite-sized pieces.
- 4
Fry the Pork
In a large skillet, heat vegetable oil over medium-high heat. Add the shredded pork and fry until crispy and golden brown, about 10-15 minutes.
- 5
Prepare the Bananas
While the pork is frying, slice the bananas and fry them in a separate pan until golden brown on both sides.
- 6
Serve
Serve the crispy griot with fried bananas, sliced avocado, and a side of pikliz.