Step 1: Prepare the Pork Start with trimming excess fat from the 4 lb pork shoulder or butt and cut it into 4 pieces for even cooking. In a small bowl, combine 1 tablespoon salt, 1 tablespoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, and 1 teaspoon cumin. Rub this spice mixture evenly over the pork pieces, and if you have time, let it sit overnight in the fridge for deeper flavor.

2-Optional Searing Step If you’d like extra depth, heat 2 tablespoons of oil in a heavy pot or Dutch oven over medium-high heat and sear the pork pieces on all sides until they’re browned. This step adds a nice crust but isn’t essential if you’re short on time.

3-Cooking Methods For the oven method, preheat your oven to 300°F (about 150°C). Place the pork in the pot and pour 12 ounces of regular soda around it. Cover and cook for 3 hours, then remove the lid and cook uncovered for 1 to 2 more hours until the meat is tender and easily shredded. In a slow cooker, simply place the pork and soda inside and cook on low for 8 hours or on high for 4-5 hours. For a pressure cooker, like an Instant Pot, add the pork and soda, then cook under high pressure for 70 minutes, followed by a natural pressure release for about 15 minutes. Once done, take the pork out and shred it on a cutting board. Toss it with barbecue sauce if you want that classic tang. The whole process takes about 20 minutes for prep, with cooking times varying: oven for 4-5 hours total, slow cooker for 4-8 hours, or pressure cooker for about 1.5 hours including release.