Soak your hardwood chunks for at least 30 minutes or up to 4 hours. Prepare your smoker. Refer to your manufacturer's instructions. Once the coals in the starter are all glowing, spread them out in the bottom of the smoker, and add the wet hardwood chunks or chips. You want to maintain about 225 degrees.
Mix up the dry rub. Combine the mole spice blend with kosher salt. Rub the spices all over the pork on all sides.
Place on the prepared grill/smoker. Maintain temperature at about 225 degrees throughout the smoking process. Cook until internal temperature reaches 140 to 145 degrees. Remove from the grill.
When the pork is cool enough to handle, cut it in chunks. Add the pork chunks, citrus juices and the remaining flesh and rind, spices and bay leaves, and chicken broth/stock to the pot. Instant Pot - 45 minutes under high pressure, and stove top - 1 ½ hours +/- until fork tender.
Remove citrus pieces, spices, and bay leaves from the pork and braising liquid. Shred the pork.
Prepare the tacos. Add shredded pork to warm tortillas, followed by fresh toppings as desired. Enjoy!