Griot is a dish in Haitian cuisine. It consists of pork shoulder marinated in citrus, which is braised and then fried. It is commonly served at parties. Griot along with diri ak pwa wouj is considered by some to be Haiti's "national dish."
The meat of this griot is marinated in epis, which is a mixture of Haitian herbs, vegetables, and spices. Next, the meat is either braised or roasted until tender. The cooking liquid produced is used in the preparation of an accompanying sauce, known as sòs ti-malis. Finally, the meat is deep-fried until golden-brown and crispy. Griot is almost always served with pikliz as well as rice or bannann peze.