1-First, trim excess fat from the pork and cut it into 4 pieces for even cooking.

2-Combine 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a bowl, then rub this spice mix all over the pork.

3-You can do this step the night before to let the flavors settle in deeper.

4-Optional: Heat 2 tablespoons oil in a heavy pot with a lid over medium-high heat and sear all sides of the pork pieces for a few seconds to lock in juices.

5-For the oven method, preheat your oven to 300 degrees Fahrenheit, place the pork in the pot, pour 12 ounces cola around it, cover with the lid, and cook for 3 hours.

6-Remove the lid and cook for an additional 1 to 2 hours until the pork is tender and shreds easily with a fork.

7-If you prefer a hands-off approach, try the slow cooker method by placing the pork and 12 ounces cola in the device.

8-Cook on low for 8 hours or on high for 4 to 5 hours until it’s tender.

9-For a quicker option, use a pressure cooker: place the pork and cola inside, cook on high pressure for 70 minutes, and allow a natural release of pressure for about 15 minutes before opening.

10-Once done, remove the pork and shred the meat with forks, then toss it with barbecue sauce if you like.

11-Serve it hot on buns or with sides for a complete meal.