• Heat the oven to 225°
• In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.
  1 Tablespoons Garlic Powder, 1 Tablespoon Chili Powder, 1 Tablespoon Cumin, 1 Tablespoon Smoked Paprika, 1 Tablespoon Kosher Salt, 2 teaspoons Black Pepper, 2 teaspoons Onion Powder, 3 teaspoons Dried Oregano
• Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.
  3 Pounds Pork Shoulder/Butt
• 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.
  2 Carrots, 2 Stalks Celery, 1 Onion, 2 Bay Leaves
• Set the uncovered pork butt in the oven and bake for 12 hours.
• Remove from the oven and allow to rest for 1-2 hours.
• Pour the juices into a fat separator.
• Shred the meat well, discarding large pieces of the fat pad.
• Pour 1/3 cup of the juices back onto the pork and toss to combine well.
• In a small bowl, whisk together the cornstarch and water.
  1 teaspoon Cornstarch, 1 teaspoon Water
• Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.
  10 ounce Enchilada Sauce, 2 ⅓ Cups Light Brown Sugar, 1/2 teaspoon Garlic Powder, 1 Cup Coke
• Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.
• Pour the sauce all over the pork and toss to coat.
• 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.

For the Slow Cooker

• Prepare everything the same, but set the pork and bouquet garni in a slow cooker for 8-10 hours.
• Shred as normal, preparing the sauce separate and toss to combine.

For the Quick Version

• Sprinkle the pork with the garlic powder and roast in a slow cooker on low for 8 hours.
  1 teaspoon Garlic Powder
• Shred the meat.
• 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.
  10 ounce Red Enchilada Sauce, 1 ½ Cups Brown Sugar, 2 Cans Rootbeer