Carnitas

9lb Pork Shoulder
Garlic
Olive Oil
Lime
Cumin
Cayenne
s/p
brown sugar
Orange and Clementines
Beer

I cooked it in the smoker at 200-250F for 15hrs~ using hickory wood.  Internal temp of 190-195F and let it rest a solid half hour.  Pull pork and put into deep baking dish (I used a cheapo foil one--put a cookie sheet under~!).  Pour squeezed citrus juice and beer into dish.  Add more lime and seasoning.  Throw it in the oven at 350-400F for an hour or so.  Take meat from the baking dish and sautee on a high heat to crisp the pieces.