1-First, trim excess fat from the 4 pounds of pork shoulder and cut it into four even pieces for even cooking. Pat the meat dry to help the seasoning stick better, then mix up the dry rub with 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub this mixture all over the pork pieces for full flavor coverage.

2-If you want an extra layer of taste, use the optional 2 tablespoons of oil to sear the pork in a hot pan before the next step. This quick sear adds a nice crust and locks in juices. For more on enhancing flavors, check out related baking ideas that complement savory dishes.

3-Preheat your oven to 300°F (150°C). Place the seasoned pork in a covered Dutch oven, pour 12 ounces of cola around it, and cook covered for 3 hours. Then, uncover and cook for another 1-2 hours until the meat is tender and easy to shred.

4-For a slow cooker, add the pork and cola, then cook on low for 8 hours or on high for 4-5 hours until fork-tender.

5-In an Instant Pot, set to manual high pressure for 70 minutes, then allow a natural release for 15 minutes before shredding.

6-Once cooked, let the pork rest for a bit, then shred it with two forks and mix in barbecue sauce if you like. This approach yields about 310 calories per serving, with plenty of protein to keep you satisfied. Remember, these methods ensure the meat stays moist and flavorful, making your meal a hit.