For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
2. Step
With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
3. Step
For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
4. Step
Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
5. Step
Preheat oven to 350°F (180°C).
6. Step
Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
7. Step
Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
8. Step
Heat a pot of oil to 350°F (180°C).
9. Step
Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
10. Step
Transfer the pork to a paper towel-lined plate to drain.
11. Step
Serve with rice, beans, fried plantains, and the pikliz.
