Juice the limes and set the liquid aside. Do not throw away the limes juices or the lime or lemon skins.
In a bowl add meat and rub lime pieces/skins on each meat piece to clean. Rinse with water and put aside.
In a separate dish add all the remaining ingredients except the oil and stir.
Add the meat pieces in a ziplock bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a longer period of time for more flavor.
Add the meat and marinade into a heavy pan or pot and boil on low to medium-high heat covered for about 30 – 45 minutes until the meat is tender. Remove the meat only from the pot and fry in batches in hot oil. Reserve the liquid to make a Creole Sauce later. Remove from the oil and place on a plate covered with a paper towel to remove any excess oil.
If roasting in the oven, prepare a baking dish and add the meat pieces. Do not overcrowd the pan. Preheat the oven to 375°F degree and roast the meat until golden brown, about 25 – 30 minutes. Remove and serve hot with fried plantains and a salad.
Do not use regular orange juice if you have sour orange juice. They are not the same. You can use lemon or lime juice only to replace the sour juice.
The best griot recipe is made with the correct seasoning and spices and fried to a golden brown. Do not ever fry the pork meat until the pieces are crispy. The meat pieces will lose their moisture, be hard to chew, and not be appetizing.