Start with marinating your pork. Add the cubed pork shoulder, chopped onion, chopped scallions, chopped bell pepper, smashed garlic, chicken bouillon cube, cloves, orange juice, lime juice, rice wine vinegar, thyme sprigs, parsley, Scotch bonnet peppers, salt and pepper and place in a large Dutch oven off the heat.

With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate for at least 3 hours or overnight.

Preheat oven to 350°F.

Place your Dutch oven with the marinated pork on the stove. Add 2 cups of water and bring to a boil. Transfer the pork to the the oven to braise for about an hour and a half and cook pork until tender.

Do not discard the liquid, strain it and reduce for about 10 minutes until it is still runny but a lot thicker. Save to top pork when it is ready.

Pick out all the pieces of pork and place on a tray lined with paper towel or parchment paper to dry a bit. Season with additional salt if necessary.

Deep Frying Method (Optional): If you choose to deep fry, you can heat a deep pot of oil to about 350°F and you can add the pork in batches and fry until it is a deep golden brown colour, about 5-7 minutes. Take the pork out and and let oil drain on paper towel until ready to serve.

Broiling Method: I opted to broil my pork. On a metal baking tray (remove parchment if using), add your pork, drizzle 1 tablespoon of oil if necessary and broil on high for about 7 minutes, watching carefully so it does not burn and turn once at about the 3 minute mark, until pork is nice and browned with some crispy bits.

Top with reserved braising liquid.

Serve with rice, beans, fried plantains and the pikliz.

Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.

Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.

Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon -- this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.

Sprinkle with salt and serve with pork griot.