Squeeze the juice of the limes (or bitter oranges on the meat). Scrub the meat and rinse with running water.
Mix the meat, oregano, onion, garlic, cubanela peppers and a teaspoon of salt. Marinate covered in the fridge for an hour, overnight is better.
Heat the oil in a deep-bottomed pot. Add the sugar.
Separate the meat from the onions and peppers. Reserve the onions and peppers.
When the sugar turns brown add the meat. Stir (being careful with splatters) until all the meat has a light brown color.
Add 1/2 cup of water. Cover and simmer over medium heat. Add water in small quantity as it becomes necessary until the meat is very tender (about 35 mins), turning every few minutes to cook uniformly.
Once the meat is tender add the onions, cilantro, tomato, cubanela and Scotch bonnet peppers.
Cook over low heat until the vegetables are tender. Add tablespoons of water if it looks like it might burn. Add the tomato sauce and rum. Mix well. Add 2 cups of water and simmer until liquid is reduced to a thin sauce. Season with salt to taste.
With this dish you can go as spicy (or not) as you wish. Bear in mind that Scotch bonnets are insanely spicy. If you are not into spicy food I suggest that you start with a quarter of it (no seeds) and go from there.Some people find goat meat a bit too "gamey" for their taste, especially if it came from an old animal. One common solution is to add dry red wine or rum to the sauce. Please keep in mind that if you add rum it is best not to serve it to children.