Pulled Jerk Pork Sandwiches

 

2

1/2-lb pork boneless shoulder

1

tablespoon Jamaican jerk seasoning (dry)

1/4

teaspoon dried thyme leaves

1

medium onion, chopped (1/2 cup)

1

cup cola

1 1/4

cups barbecue sauce

1/2

cup water

8

sandwich buns or flour tortillas (8 to 10 inch)

• 1 If pork comes in netting or is tied, do not remove. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in cooker. Sprinkle with onion. Pour cola over pork.
• 2 Cover and cook on Low heat setting 8 to 10 hours.
• 3 Remove pork from cooker; place on cutting board. Remove juices from cooker and reserve. Remove netting or strings from pork. Use 2 forks to pull pork into shreds. Return pork to cooker. Stir in barbecue sauce, water and 1/2 cup of the reserved juices. Increase heat setting to High. Cover and cook 30 to 45 minutes or until heated through.
• 4 Spoon pork onto buns. In 2-quart saucepan, heat remaining juices to boiling; serve with sandwiches for dipping if desired.