Heat the oil in a large pot over medium-high heat. Add the marinade and brown in the oil while stirring. Add the pork and cook for 1 minute, stirring to coat the meat in the marinade. Add the broth, orange juice, lime juice, garlic and chili pepper. Bring to a boil. Make a bouquet garni with the leek, parsley and thyme. Add to the broth. Season generously with salt and pepper.
Cook over medium-low heat, uncovered, for 1 hour 45 minutes or until the meat is tender but not falling apart. Remove the chili pepper and bouquet garni. Using a slotted spoon, remove the pork from the pot and place on a large plate lined with paper towel. Let cool for 15 minutes. Discard the cooking liquid.
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
Fry one-quarter of the pork at a time for 2 to 3 minutes or until golden and crispy. Drain on the baking sheet. Serve with sticky rice (see recipe), pressed plantains and pikliz (spicy pickled vegetables), if desired.