Smoked Cuban Pork

4 t. (19 ml) ground cumin 
1 t. (5 ml) ground black pepper 
8 garlic cloves, smashed 
4 t. (20 ml) kosher salt 
2 t. (10 ml) dried oregano 
2/3 C. (156 ml) orange juice 
2/3 C. (156 ml) dry sherry 
6 T. (89 ml) lemon juice 
3 T. (89 ml) lime juice 
4 T. (30 ml) olive oil 
8 lb. (3.6 kg) bone in pork shoulder

Preparation

Mix all ingredients together with pork and marinade; refrigerate for 12-24 hours. 
Preheat Cook & Hold Smoker oven to 250° F. (121 C.) and set hold thermostat at 160° F. (71 C.). Cook in a roasting pan for 4 hours, with 1 hour of smoke, and hold overnight. 
Shred the meat by hand and combine with the natural juices in the roasting pan.

Serve on a soft roll with avocados and roasted onions.