Marinate the pork with orange and lime juice, salt, chicken bouillon, garlic, paprika, onions, green onions, parsley, thyme, scotch bonnet pepper, white pepper, and bell pepper, let it rest in the fridge for about 2 hours or preferably overnight.
Stove top Variation
When ready to cook, place on the stove, bring to a boil and simmer until tender – about an hour or more.
Oven Method Variation
Make sure marinated pork is in an oven safe pot-Dutch oven preferably. Place on a stove-top bring to a boil and then finish off cooking in the oven at 325 degrees until tender – about 1 1/2 -2 hours.
When pork is tender remove from liquid and any bits of spices, herbs off the pork. Set aside pork
Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices.
Place pork liquid in a small sauce pan and simmer until reached desired consistency, about 10 minutes or more depending on liquid, adjust with spices, oil and salt if needed
Place pork on a broiler pan or a baking sheet covered with foil. Be careful because the pork would be really tender. You might have to use a spatula or tongs.
Add a little bit of the cooked marinate on the pork together with about 1-2 tablespoons of oil.
Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler.
Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brow, turning frequently to ensure even brownness. Don’t walk away from the pork – this really acts quickly. Broilers can burn food.
Simmer the strained liquid from the pork a saucepan for about 7 minutes or more. Taste as you go, and adjust pepper and salt until reduced to desired consistency. Serve with pork or pour over it
Scotch bonnet pepper is extremely hot so use caution when working with it. Wear gloves if needed.
Want to savor the flavor or aroma of Scotch bonnet pepper in your meal without the burning heat? Simply drop the whole scotch bonnet pepper, into your pot when cooking. And make sure it does not burst.
However, If you want some heat then prick with a toothpick and for the heat seekers, minced or blend and get ready for the Burn