INGREDIENTS
3 lb
pork shoulder/butt
1 Tablespoons
garlic powder
1 Tablespoon
chili powder
1 Tablespoon
cumin
1 Tablespoon
paprika
1 Tablespoon
kosher salt
2 tsp
pepper
2 tsp
onion powder
3 tsp
oregano
2
carrots
1
onion
2 Stalks
celery
2
bay leaves
10 oz
enchilada sauce
1 cup
coke
2 1/3 cups
brown sugar
1/2 tsp
garlic powder
1 tsp
cornstarch
1 tsp
water
10 oz
enchilada sauce
1 1/2 cups
brown sugar
2 Cans
rootbeer
1 Teaspoon
garlic powder