Blend together 1 small onion, 6 cloves garlic, and 3 celery leaves until a paste is formed.
In a large pot, add the meats (2 lb cubed pork butt and 1.5 lb cubed stew beef), the herb paste, and the ¾ cup cassareep. Use your hands to mix it together. Let it sit for a half an hour.
Then add ¼ cup brown sugar. Mix again to combine.
On top of the pot, add 4 inches of orange peel, 1 cinnamon stick, 6 cloves, 6 sprigs fresh thyme, ¼ tsp black pepper, ½ tsp salt, and 1 scotch bonnet pepper (or scotch bonnet pepper sauce). Mix again.
Put it on medium to low heat and allow it to cook (covered) in its own juices for about 25 minutes.
Then, add water (hot, already boiled) until the meat is covered. Cover it and let it cook for another hour and a half (2 hours total) until it has thickened and the meat is tender. You may need to cook it longer for the meat to be tender, and that is okay.
Add salt to taste at the end. Enjoy!