Griot With Sauce Ti-Malice - Haiti On Your Plate - cooking recipe

Ingredients

1 habanero peppers or 1 scotch bonnet pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided (not from a bottle please!)
3 tablespoons minced shallots
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard (optional)
1 tablespoon honey
2 teaspoons salt
4 sprigs thyme
3 lbs boneless pork shoulder, trimmed and cut into 1 to 1-1/2 inch pieces
2 cups fat-free low-sodium chicken broth
1/2 cup thinly sliced shallot
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 teaspoon canola oil

Preparation

MARINADE:
Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
PORK:
Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
Place pork in bowl; pour sauce ovver pork.
BON APPETIT :).
*When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!