Step 1

Heat the oven to 225°

Step 2

In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.

Step 3

Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.

Step 4

Arrange the carrots, celery, onions, and bay leaves around the pork, or place in a square of cheesecloth (the traditional way), pull up the corners and tie it shut with a string. Wedge the bundle next to an end of the pork.

Step 5

Set the uncovered pork butt in the oven and bake for 12 hours.

Step 6

Remove from the oven and allow to rest for 1-2 hours.

Step 7

Pour the juices into a fat separator.

Step 8

Shred the meat well, discarding large pieces of the fat pad.

Step 9

Pour 1/3 cup of the juices back onto the pork and toss to combine well.

Step 10

In a small bowl, whisk together the cornstarch and water.

Step 11

Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.

Step 12

Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.

Step 13

Pour the sauce all over the pork and toss to coat.

Step 14

Place the meat in a warming oven with tin foil over it until ready to use or for at least 20 minutes to let the meat soak up the sauce a bit.

Step 15

Prepare everything the same, but set the pork and bouquet garni in a slow cooker for 8-10 hours.

Step 16

Shred as normal, preparing the sauce separate and toss to combine.

Step 17

Sprinkle the pork with the garlic powder and roast in a slow cooker on low for 8 hours.

Step 18

Shred the meat.

Step 19

Mix the Sauce packet, brown sugar and pop and bring to a simmer over medium high heat until thickened a little. Toss with the shredded meat and cook an additional 30 minutes.