Heat oil in a large pot over medium-high heat.

Add pork cubes and sauté until browned on all sides, about 10 minutes.

If the pork releases a lot of water, continue cooking and stirring until the water evaporates.

Add caramel coloring and cook, stirring, until the pork pieces are a rich brown color.

Be careful not to burn the caramel coloring.

Add garlic, green onion tops, orange peel, lemon peel, lemon juice, orange juice, cinnamon stick, allspice, thyme, bay leaves, black pepper, and salt to the pot.

Stir to combine well.

In a small bowl, mix flour with orange juice to create a paste.

Add the flour paste to the pot and mix well to avoid lumps.

Reduce heat to low, cover the pot, and simmer for 1 hour or longer, until the pork is tender and the sauce has thickened.

Remove bay leaves, cinnamon stick, and thyme sprig before serving.

Garnish with orange slices or wedges.

Serve with rice, beans, and West Indian vegetables.