Cut the meat into four pieces after trimming the superfluous fat.
In a small bowl, combine the spices. Rub the mixture evenly over the pork. (This can be finished the previous evening.)
Heat the oven to 300 degrees Fahrenheit. Around the pork in the Dutch oven pot, pour coke. Cook for three hours with a lid on the pot. Take off the lid and continue cooking for a further one to two hours, or until the pork is soft and falls apart with a fork. Discard the oven and shred the meat. Adding barbeque sauce is optional.
Pour coke around the meat in the slow cooker after placing it there. When the pork is soft and readily shredded with a fork, cook it covered on LOW (prefered) for 8 hours or on HIGH for 4-5 hours.
Pour coke around the meat in the instant pot after placing it in. Cook for 70 minutes on Manual/High pressure. Allow the pot to naturally release pressure for another 15 minutes after the timer chimes. Shred the meat and remove the lid.