If you haven’t tried pulled pork before, you must and ideally as soon as possible.
I used a Jamaican Jerk paste and massaged it into the pork before slow cooking it for over 12 hours – and when I say “used” I don’t mean “made”, I mean “opened a jar”.
Typically I would make my own rub but I have next to no experience in Jamaican cooking so I bought a Jamaican paste intending to use its ingredients list as a recipe. The man who sold it to me at a food show exuded an infectious kind of happiness, one which I secretly hoped would rub off on anyone who ate my pork sandwiches. I don’t know whether it worked but there was unanimous appreciation when I provided lunch that day.
After about 6 hours in the slow cooker there was a lot of liquid, which I drained off and then finished cooking dry to crisp and caramelize the exterior.
This is the ultimate sandwich filling but would be delicious on a salad or in soft shell tacos with fresh pineapple salsa and guacamole.