Heat 2 tablespoons olive oil in large Dutch oven over medium-high heat. Season the chicken with the Old St Augustine Datil Jerk Jamaican Seasoning Blend on both sides.

Brown chicken on both sides to sear in the juices. This may take several batches, and you may need to add a little more oil to prevent the chicken from sticking to the bottom of the pan.

Remove chicken from the pot and transfer to a platter until sauce is blended.

Reduce heat to medium. In the same pot, cook the onion and garlic until translucent and soft, about 5 minutes.

Add the Old St Augustine Fountain Of Youth Datil Marinade, Old St Augustine Sweet Heat Bar-B-Que Sauce, Old St Augustine Datil Jerk Jamaican Seasoning, and the beer, and stir.

Return the chicken to the pot, along with any accumulated juices on the platter.

Cover the Dutch oven and reduce the heat to low.

Simmer gently for about 1 hour or until the chicken is tender.

Remove the chicken to a cutting board and allow to cool slightly.

When the chicken is cool enough to handle, pull apart and shred into the desired consistency. (I prefer to shred the meat completely, but you can leave it in larger chunks if you prefer.)

Return the shredded chicken to the pot of sauce and mix thoroughly.

Serve on soft onion rolls, topped with broccoli slaw. (Recipe below.)