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1
Cut the pork into large chunks and place in the base of a slow cooker. (Note: Slow cooker capacity should be at least 5 quarts.)
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2
In a small mixing bowl, combine brown sugar, garlic powder, dry mustard, paprika, salt and pepper.
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3
Sprinkle the rub over the pork turning each piece to coat evenly. Add in the onions, broth and cola. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8-10 hours or on high 4-6 hours.
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4
If not using pork right away, transfer shredded pork to refrigerator or freezer within 2 hours.
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5
For Pulled Pork Sandwiches with Pickled Red Onions or Quick Pickles:
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6
Mix 1 cup BBQ sauce with 1 pound (about 2 1/2 cups) shredded pork. Transfer to a zip-top freezer bag, seal and date, removing as much air as possible from the bag.
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7
Thaw in refrigerator or microwave before reheating. Add additional BBQ sauce, if needed. Pile shredded pork onto toasted buns. Serve with pickled red onions, if desired.
