In a large bowl, combine the orange juice, lime juice, minced garlic, salt, pepper, thyme, paprika, cloves, and cayenne pepper.
Add the pork cubes to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Remove the pork from the marinade and shake off any excess liquid. Save the marinade for later.
Working in batches, brown the pork pieces on all sides in the hot oil. Remove and set aside.
Once all the pork is browned, return it to the skillet along with the reserved marinade.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the pork is tender.
Remove the lid and continue to cook until the sauce thickens and coats the pork.
Serve the Haitian Griot hot with pikliz and fried plantains on the side.
Enjoy!
