Mix up marinade and pour over pork. Mix around and store in airtight container for at least 24hrs.

Heat smoker to 150 degrees with a second grill rack shelf in grill. Layer both bottom and top racks with pieces of pork. Cook for 1.5 Hours and flip.
Cook another 1.5-2 hours. Keep in mind that the thin pieces will burn faster and should be pulled much sooner than thicker slices. Done when they have a beautiful dark Carmel color.

Enjoy! And keep leftovers in ziplock for about a week in the fridge.