1-First Step: Trim excess fat from the pork shoulder, leaving a manageable layer for moisture and flavor. Then cut the pork into 4 pieces so it cooks evenly.

2-Second Step: In a bowl, combine the spices: paprika, chili powder, salt, black pepper, garlic powder, and onion powder. Mix well so the rub tastes consistent in every bite.

3-Third Step: Rub the spice mixture all over the pork. This can be done the night before for deeper flavor, then kept covered in the refrigerator.

4-Fourth Step: Optional but helpful: heat the oil in an oven-safe pot over medium-high heat and sear the pork on all sides for a few seconds. This adds color and extra flavor.

5-Final Step: Choose your cooking method below and follow the timing closely. When the pork is ready, shred it and add BBQ sauce if you want a saucier finish.

6-Oven method temperature: Preheat your oven to 300°F.

7- Place the pork in an oven-safe pot.

8- Pour the cola around the pork (not on top) so it creates flavorful steam in the pot.

9- Cover with a lid and cook for 3 hours.

10- Remove the lid and cook an additional 1 to 2 hours, until tender and shreddable.

11- Shred the pork, then mix it with the cooking juices. Add BBQ sauce if desired.

12- Place the rubbed pork into your slow cooker.

13- Pour the cola around the pork (again, not on top).

14- Cook on LOW for 8 hours or HIGH for 4 to 5 hours until tender.

15- Shred the meat and stir it back into the flavorful juices. Finish with BBQ sauce if you like.

16- Place the pork in the pressure cooker.

17- Pour the cola around it.

18- Cook on high pressure for 70 minutes.

19- Allow natural pressure release for 15 minutes, then shred the meat.