BARBECUED PULLED JERK PORK

INGREDIENTS

  • 3 LB PORK BONELESS SHOULDER

  • 1 TBS JAMAICAN JERK SEASONING (DRY)

  • 1/4  TSP DRIED THYME LEAVES

  • 1 MEDIUM ONION, CHOPPED (1/2 CUP)

  • 1 CUP COCA COLA

  • 2 CUPS BARBECUE SAUCE

  • 8 SANDWICH BUNS

Directions

1.  SPRAY SLOW COOKER WITH COOKING SPRAY.  REMOVE FAT FROM PORK.  RUB JERK SEASONING OVER PORK; SPRINKLE WITH THYME.  PLACE PORK IN 3 1/2 – 6 QUART SLOW COOKER. SPRINKLE WITH ONION.  POUR COCA COLA OVER PORK.

2.  COVER AND COOK ON HIGH  7  HOURS OR UNTIL PORK IS VERY TENDER.

3.  REMOVE PORK FROM SLOW COOKER;  RESERVE 1 CUP JUICES*.  USE 2 FORKS TO PULL PORK INTO SHREDS.  STIR BARBECUE SAUCE INTO RESERVED JUICES.  PLACE PORK IN SLOW COOKER. COVER AND COOK ON HIGH 30 – 45 MINUTES OR UNTIL HEATED THROUGH.

*  I USE ALL THE LEFT OVER JUICE IN THE CROCK POT SO THE NEXT DAY WHEN YOU REHEAT IT THERE IS PLENTY OF JUICE.  YOU COULD ALSO SAVE SOME OF THE RESERVED JUICES AND ADD IT THE NEXT DAY.

ENJOY!

2019-09-05T22:54:09-04:00

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