Ingredients

The following ingredients have 2 Servings
  • 3 pounds Pork Shoulder/Butt (Bone in with a nice fat pad on top)
  • 1 Tablespoons Garlic Powder
  • 1 Tablespoon Chili Powder (Heaping )
  • 1 Tablespoon Cumin
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Kosher Salt (Heaping)
  • 2 teaspoons Black Pepper
  • 2 teaspoons Onion Powder
  • 3 teaspoons Dried Oregano
  • 2 Carrots (Large cut in half)
  • 1 Onion (Large Halved)
  • 2 Stalks Celery (Halved)
  • 2 Bay Leaves
  • 10 ounce Enchilada Sauce
  • 1 Cup Coke (Or Dr Pepper is great too)
  • 2 1/3 Cups Light Brown Sugar
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Cornstarch
  • 1 teaspoon Water
  • 10 ounce Red Enchilada Sauce ( or a sauce packet)
  • 1 1/2 Cups Brown Sugar
  • 2 Cans Rootbeer (Dr Pepper, or Coke)
  • 1 Teaspoon Garlic Powder

Instruction

  • 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.
  • Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.
  • 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.
  • 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.
  • Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.
  • 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.