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1
Combine the sour orange juice, lime juice, epis, and scotch bonnet in a non-reactive vessel large enough to hold the pork. Add the bone-in pork shoulder pieces and turn to coat thoroughly. Cover and refrigerate for 24 hours, turning the pieces at least once. The marinade is ready when the meat has taken on the colour and fragrance of the epis aromatics.
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2
Transfer the pork and all of its marinade to a heavy braising vessel. Add just enough water to bring the liquid level to approximately half the depth of the meat. Bring to a simmer over medium heat, then reduce to a gentle braise, covered. Cook until the pork is fully tender and the collagen has softened — the pieces should yield without resistance when pressed. Remove the pork and set aside on a tray. Strain the braising liquid and allow it to settle; skim the rendered pork fat that rises to the surface and reserve it as the frying medium. Discard or reserve the strained braising liquid separately.
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3
Heat the reserved rendered pork fat — which carries the epis aromatics — in a deep, heavy vessel to frying temperature. Working in batches to avoid crowding, lower the braised pork pieces into the hot fat. This is where the dish lives or dies: fry until every surface is deep golden and crackling, turning as necessary. Pale griot, insufficiently coloured, lacks the crackling exterior that defines the preparation.
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4
Remove the fried pork and rest on a wire rack for 5 minutes. The wire rack permits air circulation beneath each piece; placing the griot on a flat surface or paper would trap steam and soften the underside. The exterior should remain uniformly crisp on all surfaces before serving.
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5
Plate the griot and serve immediately alongside pikliz and riz et pois rouges. The vinegar sharpness and scotch bonnet heat of the pikliz cut through the fried pork fat; it is structural to the dish, not a garnish.