Mix all the BBQ Rub ingredients together in a small bowl.
Remove the pork shoulder from it's packaging and cut and discard the strings if it has been tied.
Use a sharp knife to score a criss cross pattern across the skin then rub the spice mix all over the prok - makesure you get into all the crevices.
Wrap the pork tightly in plastci wrap or foil and return to the fridge for a minimum of 4 hours, up to overnight.
When ready to cook, unwrap the pork and place it skin-side up in the bottom of your slow cooker.
Pour over the coke - i like to pour it down the side of the pot rather than over the top of the meat, to avoid 'washing' off all the BBQ Rub spices.
Cook on high for 5-6 hours or low for 8-10 hours, until the pork is falling apart.
Remove the meat from the slow cooker and discard the skin and fatty bits.
Shred the meat with 2 forks then pour over ½cup/120ml of the liquid from the slow cooker and the BBQ sauce and mix well.
Serve on fresh bread rolls with slaw and more BBQ sauce, or check out my recipes for BBQ Pulled Pork Fries or Baked Mac N Cheese with Pulled Pork!