Griot (Spicy Pork Shoulder)

Preparation

1. Step 1

   Bring a large pot of salted water to a boil, then lower the heat to a simmer.

2. Step 2

   In a large bowl, combine the pork, 2 tablespoons of the vinegar, the lemon juice and 3 tablespoons of the lime juice and toss until well mixed. Rub the pork all over with the insides of the lemon and lime halves, then put the halves and 4 tablespoons of the vinegar into a pot of simmering water. Place the pork in a colander, rinse well under hot water, then add it to the pot and simmer, uncovered, for 40 minutes.

3. Step 3

   Place the colander in the sink, drain the pork and rinse well with hot water. Clean and dry the pot, return the pork to it and stir in the remaining 1 tablespoon vinegar, remaining 1 tablespoon lime juice, the hot sauce, parsley, scallion, half of the bell pepper, the tomato paste and 2 cups water and season with salt and pepper to taste. Place over medium heat and cook, covered, for 20 minutes, stirring occasionally.

4. Step 4

   Preheat the oven to 350 degrees. Using a slotted spoon, transfer the pork to a roasting pan and bake until well browned and tender, about 40 minutes.

5. Step 5

   Pour the cooking liquid from the pot into a small saucepan and remove the parsley and scallion. Add the remaining bell pepper, the onion, carrot and 1 cup water. Bring to a boil, lower the heat and simmer until vegetables are very tender, about 10 minutes. Season with salt and pepper to taste.

6. Step 6

   Remove the pork from the oven, transfer to a serving platter and pour the cooking liquid over the pork. Serve immediately.