Using an injection tool, inject mixture into meat.
Using additional seasoning, coat the outside of the meat liberally.
Place seasoned, injected pork into aluminum cooking pan.
Add additional water or orange juice to cover the bottom of the pan to about 1/2" deep.
Place pan onto smoker for about 4 hours on low setting (180 degrees on Traeger)
After 4 hours, turn up heat to 225 degrees and cook until pork is fork tender (we took ours all the way to internal temp of 204, normal temp for pulled pork)
Remove pan from smoker and let meat rest for about an hour, allowing meat to continue soaking up juices.
Shred meat using two forks or a set of meat claws (link above)
Heat up a cast iron skillet on the grill or stove top.
Once hot, toss in the shredded pork and cook over medium-high heat until crispy.
Remove from heat and serve in tacos, enchiladas, nachos, etc.