• Using a sharp knife, score the fat on the 7 lbs Pork shoulder butt using a crisscross pattern. Then, take your knife and make a dozen to two dozen slits into the meat, about 1-inch deep.
• Place the meat in a 9x13 inch baking dish.
• In a small bowl, mix together the ¼ cup Oil, vegetable, 12 cloves Garlic, minced, 2 Tbsp Dried oregano, 2 Tbsp Powdered adobo, 1 Tbsp Paprika, smoked, 1 tsp Fine sea salt, and ½ tsp Ground black pepper.
• Rub this mixture all over the meat, being sure to rub it deep into the crisscrossed cuts, as well as into all of the slits you made in the meat.
• Cover the dish with foil and let it marinate in the fridge overnight.

Next Day

• About an hour before you are going to cook the meat, bring the pork out from the fridge. Let it sit on the counter to come to room temperature.
• Meanwhile, preheat your oven to 300℉ / 150℃.
• When the oven is preheated and the pork is at room temperature, bake it in the oven, covered with foil, for 3 hours.
• Remove the foil, and continue cooking for an additional 4 hours.
• Pull the pork from the oven, and rest it for 20-30 minutes.
• Using two forks, shred the meat. It should shred very easily!
• Pour the ½ cup Lemon juice and ½ cup Orange juice juice over the pork, tossing the meat gently to combine. Season with additional salt and pepper, if desired, and serve!

Storage

• Store in an airtight container up to 5 days or freeze for up to 3 months for longer term storage.