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1
In a small bowl, combine all of the dry spice ingredients for the rub.
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2
Liberally season the pork roast all over with the rub.
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3
You may have extra left over, I save it for later use in an empty spice jar.
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4
Slice onion in half crosswise, then cut those slices in half again so that you have 4 large pieces, or dice it if you prefer.
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5
Separate the onion into rings.
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6
Lay almost all of the onion in the bottom of the crockpot, leaving a few rings for the top.
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7
Place roast on top of the onions and lay the rest of the onion on top of the roast.
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8
Pour cola and 2 tablespoons of cider vinegar over roast.
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9
Cover, turn on low, and cook for 5 hours.
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10
After 5 hours check to see if a fork slides into and out of the pork easily.
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11
If it does you are ready to shred, if not check it again in 30 minutes.
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12
When the roast is ready, remove it from the crockpot.
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13
Pour out the juices into a large measuring cup or bowl.
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14
Set aside.
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15
Remove onion from crockpot.
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16
Either use them to top sandwiches, or slice them up and add them later to the shredded pork.
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17
Using two forks, shred pork and return it to the crockpot.
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18
Mix 1 cup of BBQ sauce with 1/2 cup of juices, and the remaining 2 tablespoons of cider vinegar.
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19
Pour over the shredded pork and toss gently to coat the pork.
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20
If it isnt wet enough, add a little more juice, if you like it thicker, add more BBQ sauce.
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21
Keep it on warm until you are ready.
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22
Then serve and enjoy!
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23
A 2-pound pork roast will feed a family of four nicely, 3 pounds should feed a family of 6.
