Prepare the marinade by combining the orange juice, lime juice, avocado oil, cilantro, jalapeno, salt, cumin, coriander, mexican oregano and smashed garlic cloves.
Add the pork to a container with a lid or to a large resealable plastic bag. Pour the marinade over the top.
Seal and place in refrigerator to marinate overnight.
Preheat smoker to 225 degrees F.
Remove the pork from the marinade and pat dry with paper towels.
In a small bowl combine the spices for the dry rub. Stir to combine.
Drizzle the oil over the pork and rub with your hands to evenly coat.
Evenly sprinkle the dry rub over the pork and using your hands press into the meat so it sticks.
Place the pork directly on the grill grates and smoke for approximately 5-6 hours until the internal temperature reaches 160 degrees F.
At 160 degrees F, remove the pork from the smoker and place in a disposable baking tin, or cast iron skillet with the juice of 1 orange and 1 lime, plus the 2 bay leaves, cover with foil.
Heat smoker to 350 or use your stove (the meat has already gotten all of the smoke flavor), and continue to cook the pork until it reaches an internal temperature of 203 degrees F.
Once the meat reaches temperature, remove from the smoker or oven and keeping it covered, let it rest for 30 minutes.
Preheat oven to broil.
Shred the meat and place on a large baking sheet. Drizzle with some of the liquid from braising.
Broil the meat for 4-5 minutes until it begins to crisp and caramelize.
Remove from the oven and allow to cool briefly before serving.