Preheat the oven to 180°C.
Rub the pork with jerk seasoning and sear fat-side down in a hot pan until golden-brown.
Remove the pan from the heat and let the meat rest for five minutes.
Combine 300ml cider and 475ml chicken stock in a jug.
Place 1cm onion rings, garlic, and thyme in a roasting tin.
Lay the pork on the vegetables and pour the liquid around it.
Cover with foil and braise in the oven for 2.5 to 3 hours until tender.
Remove the foil and increase oven temperature to 230°C.
Roast for 20-25 minutes until crisp and golden-brown, then set aside to rest.
Boil the potatoes in salted water for 12-15 minutes until tender and drain.
Crush the potatoes with a fork and mix with 100ml olive oil and seasoning.
Boil the peas separately for 3-4 minutes, drain, and fold into the potatoes.
Serve slices of pork with the mash-up and hot pepper sauce.