Set sous vide to 160F or 71C
Add all ingredients except for salt, pepper and pork to a blender. Blend until a smooth paste is formed.
Generously sprinkle salt and pepper onto the pork shoulder.
Using a generous amount of the jerk paste (approximately half) spread it over the pork shoulder. Jar and refrigerate the other half for use before finishing.
Carefully bag, and optionally allow to marinade for up to 24 hours.
Sous vide at 160F for 20-24 hours.
Once time is up, place into an ice bath to chill until at least room temperature. You can leave this in your fridge for a few days if you’re not ready to finish.
Strain out the bag juices, set aside.
When ready, set the smoker to 250-275F.
Spread the remaining jerk sauce all over the pork.
Smoke until a nice crust forms, about 3-4 hours. Remember to set a pan of water in for some moisture. And spritz with apple cider vinegar (or water or any other liquid you have) every hour or so.
Rest in tented foil for 15-30mins.
During this time, strain the bag juices into a small pan or pot. Bring it to a boil. Strain out any solids that form, and pour into a fat separator.
To prepare, you can shred, cube, or slice the pork.
Pour the warm bag juices over the pork, and serve warm.