Step 1

Mix 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 1 Tbsp. chipotle or other red chile powder, 1 Tbsp. freshly ground black pepper, 1 Tbsp. garlic powder, 2 tsp. dry mustard, 2 tsp. ground coriander, and 1 tsp. ground cumin in a small bowl to combine.

Step 2

Set one 3–4-lb. boneless pork shoulder (Boston butt), excess fat trimmed, on a rimmed baking sheet; pat dry. Rub spice mixture all over pork, pressing to adhere. Chill, uncovered, at least 1 hour and up to 12 hours (if you’re short on time, you can skip this step).

Step 3

Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium. Cook pork, turning every 2 minutes or so, until golden brown all over, 8–10 minutes total.

Step 4

Transfer pork to slow cooker. Add 1 large onion, quartered, and 10 garlic cloves, smashed; pour one 12-oz. can cola or other dark soda over. Cover and cook on high until pork is very tender and shreds easily with a fork, 4–4½ hours.

Step 5

Carefully, transfer pork to a large plate. Fish out and discard any large pieces of onion, then pour off all but 1 cup cooking juices. Return pork to slow cooker and shred meat using 2 forks; season with salt.

Step 6

Add ½ cup barbecue sauce and toss to coat pork. Taste and add more barbecue sauce if desired.

Step 7

Serve pork with warmed hamburger buns, coleslaw, bread-and-butter pickle slices, and hot sauce alongside for building sandwiches.Do Ahead: Pork can be cooked 3 days ahead. Shred and toss with barbecue sauce, then let cool, cover, and chill. Reheat in a large heavy pot over low, stirring occasionally and adding a splash of water to loosen if needed, until warmed through.