Combine all jerk base ingredients in a pot.

Simmer for 1.5 hours, until onions are very tender.

Remove from heat and allow to cool to room temperature.

Puree the jerk base with an immersion blender or in batches in a regular blender until smooth.

Mix half of the marinade mixture with four cups vinegar-based store-bought BBQ sauce and two cups orange blossom honey.

Season chicken with jerk rub.

Saute or grill chicken until firm but not fully cooked.

Add chicken to a pot.

Cover the chicken 1/4 of the way up with jerk marinade and then fill the pot with jerk BBQ sauce to the 3/4 point of the chicken.

Simmer for about 45 minutes until the chicken starts to fall apart.

Remove chicken to a clean strainer to drain and reserve the liquid back into the pot.

Reduce contents of the pot by one-fourth.

While liquid is being reduced, use forks to pull the chicken apart.

After the liquid is reduced add chicken back to the pot.

Serve the shredded jerk chicken in sandwiches or over rice.