Directions

1. Place the pork on a flat surface, such as a plate or cutting board.
2. In a small bowl, combine the garlic powder, onion powder, paprika, salt, black pepper and cayenne pepper.
3. Rub the seasoning all over the pork.
4. In the slow cooker, combine the cherry coke, chiles, brown sugar, cider vinegar and liquid smoke. Stir until the sugar is dissolved.
5. Place the pork in the slow cooker. Using a ladle, scoop two ladles of the liquid over the pork.
6. Set the slow cooker to low and let cook for 8 – 12 hours.
7. Once the pork is cooked, remove it from the slow cooker to a large cutting board. Using two forks shred the meat discarding any extra fat. It should shred very easily. Put the meat as it is shredded into a large bowl.
8. Pour two ladles of the slow cooker liquid over the shredded pork and toss well.
9. Add 2 cups of bbq sauce over pork and toss until all the meat is coated. Add additional sauce if needed.
10. Serve on a gluten free bun with sweet onion, pickles, coleslaw and more bbq sauce.