Trim excess fat off pork and cut into 1-inch cubes.

Combine garlic powder, smoked paprika, 1 1/2 tsp salt, black pepper, cayenne pepper, red pepper flakes, cinnamon, allspice, thyme or oregano, and cumin in a bowl.

Sprinkle the spice rub on the pork, place in a zip lock bag, and seal.

Massage dry rub into pork and refrigerate overnight.

Preheat oven to 250 degrees F.

Combine white wine, orange juice, red wine vinegar, and 2 tsp salt in a bowl.

Place pork and spices in a dutch oven.

Pour liquid mixture into the dutch oven and tuck in a bay leaf.

Cover and bake for about 3.5 hours or until fork tender.

Remove pork from oven and shred using forks.

Skim the top layer of fat off the pork dripping/marinade.

Mix shredded pork back in the dutch oven.

Serve on buns or bulky rolls.