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Caribbean Pulled Pork

Ingredients

  • 4-5 lb. pork butt

  • 2 or 3 T. dry jerk seasoning
  • 1 medium onion, diced
  • 1 cup cola
  • 1 T. Worcestershire sauce
  • 1 cup BBQ sauce (I used Sweet Baby Ray’s)
  • 2 T. cornstarch stirred into 2 T. water

Instructions

  • Trim the thickest fat from the butt, and cut the meat into chunks if needed to fit into your slow cooker. Spray the crock with cooking spray.
  • Toss the meat with the jerk seasoning. Add to the cooker with the onion, and pour the cola over everything. Add the Worcestershire sauce. Cook on low for 8 hours.
  • Using a slotted spoon, remove the meat to a cutting board and shred. Discard about half the liquid left in the cooker Return the meat to the slow cooker and add the BBQ sauce. Turn the cooker to high and cook until heated through. Serve with your favorite hot sauce.

Notes

Note: I went to the grocery store to pick up some dry jerk seasoning. They were out! So I found a recipe and threw together my own. Store extra in an airtight container for next time.
Dry Jerk Seasoning Blend:
1 tablespoon onion powder,
1 tablespoon garlic powder,
2 teaspoons cayenne pepper,
2 teaspoons salt,
2 teaspoons ground black pepper,
2 teaspoons dried thyme (or use 1 teaspoon ground thyme),
2 teaspoons sugar (or use brown sugar),
1 teaspoon ground allspice,
1 teaspoon dried parsley,
1 teaspoon paprika,
1/2 teaspoon hot pepper flakes,
1/2 teaspoon ground cinnamon,
1/2 teaspoon ground nutmeg,
1/2 teaspoon ground clove,
1/4 teaspoon ground cumin