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1
Quarter the chile and remove the seeds and membranes.
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2
Finely chop one quarter; leave the rest in whole pieces.
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3
Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
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4
Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid.
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5
Add onion, bell peppers, parsley, salt, pepper, thyme and garlic.
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6
Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce.
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7
Mix in pork.
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8
Cover pot and refrigerate overnight.
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9
The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking.
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10
Heat oven to 325 degrees.
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11
Place pot over high heat and bring liquid to a simmer; cover and put pot in oven.
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12
Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
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13
Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat.
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14
Transfer meat to a rimmed baking sheet.
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15
Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
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16
Strain braising liquid, discarding any solids.
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17
Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
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18
Meanwhile, heat the broiler.
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19
Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes.
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20
You want it nicely browned in spots but not so brown that it dries out.
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21
To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves.
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22
Serve on a bed of rice with pikliz on the side.
