Like most braised dishes, Jerk Bison is better when reheated another day. You can easily replace the spices in the recipe for 2 tablespoons Jerk Spices.
Preheat oven to 350°F. Grind spices. Season meat with half the spices and salt.
Heat a cast-iron enamel pot on medium-low. Pour in oil and lightly color the meat until golden on all sides.
Chop vegetables and aromatics. Spread around the meat in the pot with remaining spices. Sauté for several minutes.
Pour rum, vinegar, sugar, and enough water into the pot to cover the meat halfway.
Let rest for 20 minutes before serving. Bring to a boil. Cover and braise in the oven for 2 hours, or until the meat is falling off the bone. Let stand 20 minutes before serving.
A variation of the Apicius braised pork from The Spice Trekkers Cook at Home