Step 1

First begin by making the smoked pork. In a large bowl, mix together the garlic cloves, soy sauce, sweet soy sauce, salt, and 2 teaspoons of the roobios tea until well blended. Cut the pork shoulder into 2 evenly-sized pieces and then cut several holes into the flesh, about 2-3 inches deep. Place both pieces of pork shoulder in the marinade and rub the marinade into them, making sure to rub it down into the holes. Cover the bowl and place in the refrigerator to marinate for 1 hour.

Step 2

Preheat the oven to 350 degrees Fahrenheit. Line a large roasting pan with tin foil and sprinkle the 3 tablespoons of roobios tea on the bottom. Place a wire rack in the pan and then place a tin foil boat/bowl on top of it. Place the pork shoulder pieces in the bowl. Now seal the roasting pan with tin foil, pressing tightly around the edges. Place the pan in the oven and roast for 3 hours or until the internal temperature of the pork is at least 160 degrees Fahrenheit.

Step 3

While the pork shoulder is cooking, make the salsa. Remove and discard the seeds from the red chili and the jalapeno peppers. Place them in a blender or food processor with the water and blend until relatively smooth, about 1 minute. Pour into a medium sized bowl and add all of the other ingredients. Stir until the ingredients are evenly distributed. Cover and place in the refrigerator to marinate until the pork is finished. When the pork is done, allow it to cool for 30 minutes before cutting the meat away from the shoulder bone. Place the meat in a large bowl and "shred" it by pulling it apart with two forks in opposite directions. Toast the tortillas on a hot salted pan for 30 seconds on each side. Place as much of the pork as you'd like on the taco and any taco fixin's you'd like. Spoon the salsa over the taco and serve immediately. Refrigerate any leftovers.