In a small bowl, combine all of the seasonings. Pat dry the pork shoulder, if there is any excess liquid. Then press the seasonings into all sides of the pork. Pour the coke into the bottom of the slow cooker then add in the pork. If there is a fat cap, put the fat cap placing up.
I use a meat thermometer to know exactly when the pork is ready. At this point, place your probe into the pork shoulder then cover the pot and cook on low for four to five hours, or until the pork reaches 205 degrees.
Let the pork cool for a couple minutes, so it is not too hot to the touch, then shred with a hand mixer or two forks. Add in the BBQ sauce, mixing to combine.
Place the pork on a greased baking tray. Broil in the oven for 5 minutes, or until slightly crispy.