Obviously the best way to do pulled pork is in a smoker, but if you don't have one, this works very well. You can even add a drop of liquid smoke to the cooking liquid, is desired
You will want to adjust the ingredients depending upon the size of pork roast you end up using.
2 Medium yellow onions, thinly sliced
4 Medium garlic cloves, thinly sliced
1 Bottle of Coke (not diet)
1 Tablespoon packed dark brown sugar
1 Tablespoon chili powder
1 Tablespoon kosher salt, plus more as needed
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cinnamon
1 (4-1/2- to 5-pound) Boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 Cups barbecue sauce
Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork - wrap tightly in aluminum foil, and place in the refrigerator for twenty-four hours
Place the onions and garlic in an even layer in the slow cooker. Remove the foil from the pork and place it on top of the onions and garlic. Cover completely with the Coke. How much you use will depend on the size of your roast. Cook on high for eight to ten hours, until the pork is fork tender.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine. If the meat has cooled down, you can reheat it in the slow cooker before serving