3 lbs Pork Pieces (Feet, Tail, Ears, Snout, pork loin)
2 Celery Stalks
3 Bay Leaves
2 Fresh Parsley Sprigs
2 Thyme Sprigs
1 Scotch Bonnet
Salt & Black Pepper to taste
Clean pork thoroughly. Add meat to a stock pot and cover with salted water. Boil for about an hour. Cool, drain meat and remove bones.
Add meat to a second pot of salted water to cover. Boil for about 30 minutes, skim fat off top of pot and drain off remaining water.
Add meat to a third round of salted water to cover. Add onions, celery, bay leaves, parsley, thyme and boil until tender. This stock water should be clear. Retain 1-2 cups of stock for sauce in a separate pot. Drain meat and place into serving dish.
To prepare the sauce, bring the reserved water and additional water to a boil (enough to cover the meat). Add as much salt as needed, add scotch bonnet and simmer until sauce is to your desired pepper level. Remove pot from heat and add lime juice to sauce and stir. Pour sauce into serving dish with the pork.
Serve with Potato Salad and side salad.