In a large bowl, combine pork cubes with sour orange juice, garlic, thyme, scotch bonnet pepper, black pepper, salt, and onion. Mix well and let marinate for at least 2 hours, preferably overnight in the refrigerator.

In a Dutch oven, add the marinated pork along with the marinade. Cover and cook on medium heat for about 45 minutes, or until the pork is tender.

Remove the lid and continue to cook until the liquid has evaporated and the pork begins to brown, about 15 minutes.

In a frying pan, heat vegetable oil over medium-high heat. Once hot, add the browned pork in batches and fry until crispy and golden brown, about 5-7 minutes.

Serve the griot hot with fried plantains and pikliz on the side.