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In a small mixing bowl, combine dry spices.
Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork.
Top with dry spices, salt and pepper, and brown sugar. Pat into the meat.
Cook on LOW 8-10 hours.
Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat.
Pour entire bottle of BBQ sauce over shredded meat. Stir to combine.
Serve on a bun piled high, top with prepared coleslaw.