• In a small bowl, whisk together the brown sugar, salt, coffee, and all of the spices. Place the pork roast in the slow cooker and rub the entire surface of the meat with the spice blend. Be sure to thoroughly coat all sides. This can be done up to 24 hours in advance. If done in advance, cover the roast in plastic wrap and refrigerate until ready to use.

To Cook the Pork in a Slow Cooker:

• Place pork, fat side up, in the slow cooker and pour in the soda. Cook on low for 10 – 12 hours, or until the bone will lift out of the roast with little to no resistance.
• Turn off the slow cooker and let pork sit until cool enough to handle.
• When ready to serve, remove pork roast from slow cooker and place on a rimmed baking sheet. Remove bone and discard, along with any large pieces of fat from the roast. Shred the pork with two forks (or your hands!).
• Skim the fat off the top of the juices in the slow cooker (if there is a lot of liquid, discard all but 4 cups from cooker) and return the pork to the cooker. Set slow cooker to warm and stir pork occasionally until warm enough to serve.
• For a classic BBQ pulled pork sandwich serve the pork on a soft bakery bun topped with BBQ sauce and coleslaw.

To Cook the Pork in a Pressure Cooker:

• Place pork, fat side up, in the pressure cooker and pour in the soda. Close the lid tightly and set the timer for 3 hours on high pressure without the warm setting engaged. When timer goes off, allow steam to release from pressure cooker naturally for 30 minutes before pressing the manual release valve.
• Proceed with shredding and serving the pork as instructed above.