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1
Preheat oven to 300 F.
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2
Cut the pork into chunks or leave it whole.
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3
Rub all surfaces of the pork with seasoning (liberally) and allow it to come to room temperature.
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4
Then, heat a large Dutch oven to medium-high heat with a drizzle of olive oil.
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5
When the oil is hot, add pork and brown pork, in batches if you need to, until crusty on all sides.
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6
Set the pork aside, and turn the heat on the pot down to medium.
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7
Into the empty, crusty pot, add the beer, 2 cups of stock and cider.
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8
Let it come to a boil, scraping the sides to get all the yummy crud off the bottom of the pot.
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9
Add the pork back into the braising mixture and top with grated onion.
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10
Cover the pot and braise in the preheated oven for 90 minutes.
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11
Check the pork with a fork (ha) for doneness.
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12
The pork will fall apart easily when its finished!
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13
You may need to cook this for up to 2 hours more depending on your oven, pot, meat size, etc.
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14
Add more chicken stock as needed so that the pork is always about half covered with liquid.
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15
When pork is falling-off-the-bone tender (dont jump the gun on this one!)
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16
remove any bones and shred it with two forks.
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17
Return the meat to the juices and taste.
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18
Add salt or more jerk seasoning if youd like!
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19
Serve immediately, or save in the fridge for a few days and reheat on the stovetop.
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20
Serve on slider buns with toppings of your choice.
