Jamaican-style Pulled Pork Sliders - Liberally

Method

• Preheat oven to 300 F.
• Cut the pork into chunks or leave it whole.
• Rub all surfaces of the pork with seasoning (liberally) and allow it to come to room temperature.
• Then, heat a large Dutch oven to medium-high heat with a drizzle of olive oil.
• When the oil is hot, add pork and brown pork, in batches if you need to, until crusty on all sides.
• Set the pork aside, and turn the heat on the pot down to medium.
• Into the empty, crusty pot, add the beer, 2 cups of stock and cider.
• Let it come to a boil, scraping the sides to get all the yummy crud off the bottom of the pot.
• Add the pork back into the braising mixture and top with grated onion.
• Cover the pot and braise in the preheated oven for 90 minutes.
• Check the pork with a fork (ha) for doneness.
• The pork will fall apart easily when its finished!
• You may need to cook this for up to 2 hours more depending on your oven, pot, meat size, etc.
• Add more chicken stock as needed so that the pork is always about half covered with liquid.
• When pork is falling-off-the-bone tender (dont jump the gun on this one!)
• remove any bones and shred it with two forks.
• Return the meat to the juices and taste.
• Add salt or more jerk seasoning if youd like!
• Serve immediately, or save in the fridge for a few days and reheat on the stovetop.
• Serve on slider buns with toppings of your choice.