Jamaican-style Pulled Pork Sliders

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 it’s 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 (don’t 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 you’d 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.