Remove the string and fat from the meat.
2 kg approx boneless pork shoulder
Make a paste using the salt, pepper, Jerk seasoning, Caribbean everyday seasoning and Worcestershire sauce. Rub it into the meat. If you have extra time you can leave the meat to marinate in the spice rub. I find with the slow cooking time the flavours are good anyway.
0.5 tsp coarse salt, 0.5 tsp freshly ground black pepper, 1 tbsp Jerk seasoning, 2 tsp Caribbean everyday seasoning, 2 tsp Worcestershire sauce
Place the meat in the slow cooker and add some thyme leaves on top.
Fresh thyme
Pour 250 ml boiling water from the kettle under the meat.
Cook on low for 9 hours.
Carefully remove the meat from the liquid and shred with two forks. It will just fall apart without any effort.
Garnish with sliced chilli, fresh thyme and coriander and serve with rice and peas and hot sauce.
Sliced red chillis (or scotch bonnets), Fresh coriander