16ouncesDr. Pepperor other dark cola, beef broth, or root beer
½cupwater
For Serving
16slider bunsdinner rolls, or hamburger buns
Instructions
In a medium bowl, whisk together seasonings for dry rub: sugar, kosher salt, chili powder, smoked paprika, and black pepper.
Place the roast on a sheet of plastic wrap. Rub the seasonings evenly all over. Roll pork in the plastic wrap to seal. Refrigerate for 8 hours (or overnight).
Preheat oven to 250°F.
Add oil to a cast iron Dutch Oven or similar heavy-bottomed pot over medium-high heat. Once the oil is almost smoking, sear the pork on all sides.
Carefully pour cola around the meat, not over it (to avoid washing off spices). The cola should cover the bottom half of the roast.
Cover pot with lid and roast in preheated oven for 5 hours. After 2 1/2 hours, check the pot and add more water if necessary.
After 5 hours, the meat should be fork tender and easy to shred. If not, continue roasting for a while longer. *The internal temperature of the pork needs to be around 225ºF for the meat to be tender enough for shredding.