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1
Preheat the oven to 375 degrees.
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2
Combine the white sugar and 1 cup of water in a heavy saucepan and cook, without stirring, over medium-high heat until the sugar dissolves and turns dark caramel, 8 to 10 minutes.
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3
Carefully add the brown sugar, vinegar and wine, and cook, stirring, until all the caramel has melted.
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4
Set aside.
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5
Heat a Dutch oven large enough to hold the meat over medium-high heat.
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6
When hot, add the canola oil and butter.
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7
When these begin to shimmer and foam, sear the roast on all sides.
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8
Transfer the meat to a platter and set aside.
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9
Add the garlic, onion, celery, leeks and bay leaves to the Dutch oven and cook over medium-high heat until they have softened and almost begun to brown.
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10
Add the Worcestershire and soy sauces and stir to incorporate, then return the meat to the pot and season with salt and pepper.
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11
Cover with the bell-pepper slices and pour the caramel sauce over the top.
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12
Cover, place in the oven and cook for approximately 2 1/2 hours basting and turning the meat every 45 minutes until it is very tender.
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13
Remove the meat and allow it to stand on a platter, tented in foil, for at least 30 minutes.
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14
If the sauce is not syrupy and thick, remove the vegetables (discard the bay leaves) and arrange them around the meat, then place the Dutch oven, uncovered, over medium-high heat and allow the sauce to reduce.
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15
When the sauce is ready, slice the meat and return it, along with the vegetables, to the sauce and reheat in the oven or, covered, on the stove.
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16
Check the seasoning and garnish with chopped cilantro.
