Preheat the smoker to 250°F.

In a small bowl, mix the ground cumin, chili powder, dried oregano, smoked paprika, salt, and black pepper to create a dry rub.

Rub the pork shoulder chunks with the dry rub, ensuring the meat is evenly coated.

In a large cast iron skillet or disposable aluminum pan, heat the vegetable oil over medium-high heat on the stovetop. Add the seasoned pork chunks and sear them on all sides until browned. Remove the pork from the skillet and set it aside.

In the same skillet, sauté the chopped onion and minced garlic until softened.

Place the seared pork, sautéed onion, and garlic in the smoker-safe pan. Pour the orange juice, lime juice, and chicken broth over the pork.

Cover the pan with aluminum foil and transfer it to the preheated smoker. Smoke the pork for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

Once the pork is fully cooked, remove the pan from the smoker and let the pork rest for 10-15

minutes.

Using two forks, shred the pork into smaller pieces.

Serve the smoked carnitas in warm corn tortillas, garnished with freshly chopped cilantro and your choice of toppings.