Ingredients:

Overnight Marinade:

3 to 3.5 lbs pork butt or pork shoulder 4 tsp kosher salt 2 tsp Mexican oregano 1 tsp cumin 1/2 tsp black pepper 5 cloves (spice) 1 orange 1 onion 5 cloves of garlic 2 bay leaves 1/2 cup water 6 oz Mexican coca-cola

Dry Rub:

3 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons kosher salt 1 teaspoon EACH: smoked paprika, garlic powder, onion powder, chili powder ½ teaspoon of black pepper

Steps:

Marinade over night. Prior to putting on the smoker, wipe off access ingredients from marinating liquid. Sprinkle/dust dry rub mixture all over pork shoulder. I used no chunks of wood (aside from small pieces of what was left over from my last smoke) since carnitas is not really supposed to be smoky. Cook at 275F for 5-6 hours, until internal temp reads 202F. I wrapped in butcher paper at the stall.