Place the pork shoulder in a baking dish skin side up and rub it with olive oil and generously sprinkle it with plenty of Adobo.
Make 1” slits (about 1” deep) all over the pork and slide the garlic paste into all of the slits.
In a separate bowl, mix the orange and lemon juice with the onion and garlic. Add salt and pepper and some oregano to taste. taste. Pour over pork and marinate overnight
COOKING THE PORK SHOULDER
Heat the oven to 475.
Pour enough liquid (water or chicken stock) to come up 1” and bake uncovered for one houR.
Turn oven down to 275° and tent pork with some tin foil and bake for 1 1/2 hours per lb.
Remove foil for the last hour of cooking.
Allow pork to cool and then shred with a fork.
Transfer pork to a large bowl and toss with barbecue sauce until coated.
Toast buns and fill with 1/4 cup of pork.