Pulled Jerk Pork
1 boneless pork shoulder (3 lbs)
1 TBSP C&C Medium Jerk Seasoning
3 TBSP dark brown sugar
1 medium onion coarsely chopped
1 sprig of fresh thyme
1 TBSP fresh ginger chopped
3 cloves garlic, minced
1 TBSP hot sauce *optional
1 TBSP Soy Sauce
2 TBSP juice from lime or lemon
2 TBSP olive oil
Sliced pineapple rings about 5-6
Salt and pepper to season
Trim pork of excess fat and pat dry with a cloth or paper napkin. Cut in 2 pieces. Generously salt pork, and then rub with C&C Medium Jerk Seasoning. Refrigerate overnight.
In a food processor or mortar and pestle, combine the brown sugar, onion, thyme, ginger, garlic, hot sauce, soy sauce, lemon or lime juice and oil. Mash together.
Drench the pork with marinates. Place the pork pieces and marinate in slow cooker or casserole dish so that they are tucked tightly. Add the pineapple slices. Cover and cook on to high for about 5- 6 hours; or in your oven at 200 F for 5 hours.
When tender, shred with fork. Place it on a broiler pan or a baking sheet covered with foil. Add a drizzle of the cooked marinate on the pork. Broil on high for about 3 – 5 minutes or until the skin is crispy and deep brown. Serve on flour tortillas, corn chips or on rice or bread.