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1
Bring a large pot of salted water to a boil, then lower the heat to a simmer.
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2
In a large bowl, combine the pork, 2 tablespoons of the vinegar, the lemon juice and 3 tablespoons of the lime juice and toss until well mixed.
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3
Rub the pork all over with the insides of the lemon and lime halves, then put the halves and 4 tablespoons of the vinegar into a pot of simmering water.
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4
Place the pork in a colander, rinse well under hot water, then add it to the pot and simmer, uncovered, for 40 minutes.
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5
Place the colander in the sink, drain the pork and rinse well with hot water.
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6
Clean and dry the pot, return the pork to it and stir in the remaining 1 tablespoon vinegar, remaining 1 tablespoon lime juice, the hot sauce, parsley, scallion, half of the bell pepper, the tomato paste and 2 cups water and season with salt and pepper to taste.
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7
Place over medium heat and cook, covered, for 20 minutes, stirring occasionally.
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8
Preheat the oven to 350 degrees.
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9
Using a slotted spoon, transfer the pork to a roasting pan and bake until well browned and tender, about 40 minutes.
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10
Pour the cooking liquid from the pot into a small saucepan and remove the parsley and scallion.
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11
Add the remaining bell pepper, the onion, carrot and 1 cup water.
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12
Bring to a boil, lower the heat and simmer until vegetables are very tender, about 10 minutes.
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13
Season with salt and pepper to taste.
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14
Remove the pork from the oven, transfer to a serving platter and pour the cooking liquid over the pork.
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15
Serve immediately.
