Smoker Method

1. Set smoker to 250 degrees F.
2. While the smoker is getting to temp, trim any excess fat and rub the Chile Lime rub on the pork. Be generous, so you can get into all the crevices of the shoulder.
3. Once the smoker is to temperature, place the shoulder on the grate and cook until the internal temperature reaches 160 degrees F (3-4hrs).
4. While the pork is cooking, begin to juice your oranges and limes into a medium size bowl. Quarter your onion and peel each layer apart, as well as, mince your garlic and place both into juices. Set aside for braising liquid.
5. Now that your pork is at 160 degrees F, remove pork from the grill and wrap in a double layer of aluminum foil. Pour braising liquid into a foil packet, close up and place back onto grill.
6. Cook until internal temperature reaches 204 degrees F in the thickest part of the shoulder.
7. Remove from grill and allow to rest for 45minute (for carnitas style pork heat oven to 500 degrees F).
8. Pour excess liquids into a medium bowl. Place pork in a bowl large enough for you to pull the pork. 
9. After Pulled apart add liquid back into pork and add additional Chile Lime seasoning if desired. Serve immediately or store in the fridge for when you’re ready to eat.
10.  *For Carnitas style place the desired amount onto a sheet tray and cook at 500 degrees until the outside of the pork gets crispy. Best served with tacos or nachos. 

Slow Cooker Method

1. Turn slow cooker to low setting.
2.  Juice your oranges and limes into a slow cooker. Quarter your onion and peel each layer apart, as well as, mince your garlic and place into a slow cooker. Mix well.
3. Trim any excess fat and rub the Chile Lime rub on the pork. Be generous, so you can get into all the crevices of the shoulder. Place into slow cooker with liquids.
4. Cover with lid and allow to cook for 6-8hrs.
5. Remove from slow cooker and allow to rest for 45 minutes (for carnitas style pork heat oven to 500 degrees F).
6. Pour excess liquids into a medium bowl. Place pork in a bowl large enough for you to pull the pork. 
7. After Pulled apart add liquid back into pork and add additional Chile Lime seasoning if desired. Serve immediately or store in the fridge for when you’re ready to eat.
8.  *For Carnitas style place a desired amount onto a sheet tray and cook at 500 degrees until the outside of the pork gets crispy. Best served with tacos or nachos.