Place 4 pounds pork shoulder in a greased slow cooker. Rub the pork shoulder all over with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon liquid smoke, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pour 4 cans cherry coca-cola into the slow cooker.
Cover and cook for 8 hours on LOW.
Transfer the pork to a cutting board and shred with two forks.
Put the shredded pork in a serving bowl or platter. (see note) Stir in 1 cup BBQ sauce and a little of the cooking liquid until evenly combined.
Serve on burger buns with extra BBQ sauce and pickle slices, if desired.
Notes
Nutritional information is for pulled pork only.
If you want to keep the pulled pork warm in the slow cooker, reserve some of the cooking liquid, discard the rest, and clean out the slow cooker. Return the shredded pork to the crock and proceed as directed. Turn to WARM and cover until ready to serve.