In a blender or food processor combine epis (or green seasoning), lime juice, orange juice, white vinegar, smashed garlic, scotch bonnet (if using), thyme, salt, and black pepper. Blend until smooth.

Marinate the pork

Place pork shoulder pieces in a large bowl or zip-top bag. Pour the marinade over the pork, massaging to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) to develop flavor.

Braise the pork

Preheat oven to 325°F (160°C). Remove pork from marinade, reserving marinade. Heat 1 tablespoon vegetable oil in a heavy ovenproof pot over medium-high heat. Brown pork pieces in batches, about 2–3 minutes per side, to develop color. Return all pork to the pot, add reserved marinade and 1 cup water or chicken stock. Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2½ hours, until very tender and easy to pull apart.

Shred and crisp

Remove pork from braising liquid and let cool slightly. Shred pork with two forks. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add shredded pork in an even layer and toss occasionally until edges get crisp and golden, about 6–10 minutes. If the pork looks dry, add 1–2 tablespoons of reserved braising liquid while crisping to keep moist and flavorful. Taste and adjust salt/pepper.

Pikliz (Haitian spicy pickled slaw)

Combine thinly sliced cabbage, carrot, onion, and sliced pepper in a bowl or jar.

Whisk together lime juice and white vinegar, then pour over the vegetable mix. Add salt and black pepper and toss to combine. Press down to submerge vegetables in the liquid, cover, and refrigerate for at least 30 minutes for a quick pikliz or up to 24 hours for stronger flavor. Shake or stir before serving. Keep refrigerated.

Epis Aioli

In a small bowl, whisk together mayonnaise, epis (or green seasoning), lime juice, minced garlic, salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Assembly & Serving

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable.

Spread about 1 tablespoon epis aioli on each tortilla. Pile 2–3 oz (about 1/4 cup) of crisped epis pulled pork onto each tortilla.

Top with a generous spoonful of pikliz, sprinkle with cilantro leaves, and finish with a squeeze of lime. Serve immediately.