Remove pork from packaging. rinse and place on large cutting board. trim any unwanted fat, check for and remove any small bone fragments. cut in half. place in crock pot dish. season with salt and pepper. pour jerk sauce and water over pork. drizzle mustard over the top. place lid on dish and refrigerate over night.

Next morning, put dish of ribs in crackpot base. keep covered. place crockpot on low heat and let cook 8 to 10 hours.

When you get home, check the ribs. they should be soft and tender. use a pair of tongs and see if the rib bones slip out of the meat with a gentle tug. if so, remove all of the rib bones. if not, replace lid and continue cooking.

After ribs bones are removed, slightly pull the pork with a pair of tongs. mix well into the sauce. turn crockpot to keep warm setting. cover and let sit until rice is ready.

To cook the rice, first place rice in a fine metal strainer, rinse with water until it rinses clean. set aside to drain.

In a saucepan, heat oil on medium heat. when hot, add onion. saute until it starts to caramelize. add garlic and saute 1 more minute.

Add drained rice and turmeric. saute until everything is evenly coated. you want the turmeric to toast a little bit in the dry pan. after frying the rice for a few minutes, add the broth, bay leaves, and salt and pepper to taste. mix well.

Cover and bring to a light simmer on medium heat. turn heat to low. Just enough to keep a light simmer. do not stir. Cook for 10 to 15 minutes. when most of the water is absorbed, turn the heat off. leave on hot burner covered and undisturbed for 10 minutes.

When rice is done and tender, add the chopped cilantro and lime juice. remove the bay leaf. fluff rice with a fork. mix well.

Plate rice in the bowl. top with pulled pork ribs. I personally spooned some of the sauce out of the crockpot over the top. then top with cotija or goat cheese. add more lime juice if desired. serve immediately. enjoy.