1-First Step: Trim excess fat from the pork and cut it into 4 pieces. Cutting helps it cook more evenly and gives you faster shredding.

2-Second Step: Combine the spices into a rub: paprika, salt, black pepper, garlic powder, and onion powder, plus chili powder. For easiest prep, mix in a bowl before rubbing.

3-Third Step: Rub the spice mixture over the pork. You can do this the night before and refrigerate for deeper flavor.

4-Fourth Step: Optional searing: Heat the oil in a Dutch oven over medium-high heat and sear pork on all sides. This step is not required, but it adds color and a slightly richer roasted flavor.

5-First Step: Preheat the oven to 300°F. Place the pork into a Dutch oven.

6-Second Step: Pour the 12 ounces regular cola around the pork. Try to pour so the liquid surrounds the pieces, not just on top.

7-Third Step: Cover and cook for 3 hours.

8-Fourth Step: Uncover and cook 1 to 2 more hours until the meat is tender and shreddable.

9-Final Step: Shred the meat and toss with barbecue sauce if desired. Reserve some cooking juices so the pork stays moist when serving or reheating.

10-First Step: Place the seasoned pork in the slow cooker.

11-Second Step: Pour the cola around the pork, then cover.

12-Third Step: Cook on low for about 8 hours or on high for 4 to 5 hours until tender.

13-Fourth Step: When done, remove pork and shred. Mix the shredded meat back into the juices in the cooker.

14-Final Step: Add barbecue sauce if you want a tangier, sweeter finish, then serve warm.

15-First Step: Add the pork and cola to the electric pressure cooker.

16-Second Step: Cook on high pressure for 70 minutes.

17-Third Step: Use a natural release for 15 minutes before shredding. This helps the meat keep its juices.

18-Fourth Step: Shred the meat and mix with the flavorful juices.

19-Final Step: Toss with barbecue sauce if desired and serve.