Clean the pork shoulder: Place it in a large bowl and add the sour orange juice, vinegar and salt. Rub each piece of meat with the cut side of the limes and orange juice mixture, then let soak for 5 minutes. Rinse with cold water and set aside.
Add the garlic, scallions, Scotch bonnet peppers, red onions, yellow onions, parsley, green bell peppers, red bell peppers and thyme in a food processor until blended into a paste. Season the meat with the paste and let marinate for 10 minutes.
In a stock pot, add the meat and 3 cups water. Cover and boil for 35 minutes. Drain all the water.
In a deep frying pan, add enough vegetable oil to cover the meat and heat to 350 degrees F. Once the oil is heated, add the pork and fry until brown and crispy, 5 to 7 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kasa Champet Restaurant and Lounge, Pembroke Pines, FL