‘Game day essential’: Just 3 ingredients. I start this in the morning and forget about it.

Trim excess thick surface fat from the pork shoulder, leaving a thin layer for flavor. Pat the meat dry with paper towels. If the roast is very large or oddly shaped, cut it into 2–3 big chunks so it fits snugly in the slow cooker and cooks more evenly.
Place the pork in the slow cooker. Pour the cola or root beer around (not directly on top of) the meat so you don’t wash away too much surface seasoning from the roast itself. The liquid should come about 1/3 to 1/2 of the way up the sides of the pork.
Cover and cook on LOW for 8–10 hours, or on HIGH for 4–6 hours, until the pork is very tender and easily pulls apart with a fork. The low-and-slow method gives you a more succulent, evenly cooked result, closer in spirit to traditional barbecue.
Once the pork is tender, transfer it to a large bowl or cutting board using tongs or a slotted spoon, leaving the cooking liquid in the slow cooker. Let the meat rest for about 10 minutes so it’s easier to handle and retains more juices.
Use two forks (or clean, heat-safe hands) to shred the pork into bite-sized pieces, discarding any large pieces of fat or gristle. You’re aiming for strands that will hold sauce well but not turn to mush.
Skim off and discard most of the fat from the surface of the cooking liquid in the slow cooker. You can keep a few spoonfuls for added flavor if you like a richer end result.
Return the shredded pork to the slow cooker. Add the barbecue sauce and stir gently to coat the meat, adding a splash or two of the cooking liquid as needed to loosen the mixture to your preferred saucy consistency.
Cover and cook on LOW for another 20–30 minutes to let the flavors meld and the sauce warm through. Taste and adjust with a bit more barbecue sauce, a pinch of salt, or a splash of the cooking liquid if needed.
Serve the pulled pork hot on toasted buns, over rice, or as desired, with extra barbecue sauce on the side.
Variations & Tips