To make these smoked pork fajitas, start by seasoning a pork roast with a dry rub of salt, pepper, garlic, and cumin, then smoke it at 225°F using wood until the internal temperature reaches 145°F for a loin or 205°F for a shoulder. Once the meat has rested and been sliced into thin strips, saute sliced bell peppers and onions, fajitas seasoning in a hot skillet until they are charred and tender. Finally, toss the smoked pork into the pan with the vegetables and a squeeze of lime juice for two minutes to warm everything through, then serve immediately in toasted tortillas.