Experiment with what you think works best, or just go with your favorite soda right off the bat. Recipes vary widely for what to put in the crock pot, but often contain garlic cloves, apple cider vinegar, Worcestershire sauce, and salt and pepper to taste. Again, experiment with the ingredients you want in your pulled pork. Finally, pour your chosen soda over your pork shoulder.
While some will recommend covering the entire chunk of meat with soda, others will say to leave a little bit above the liquid level. In the end, this is all preference, as the pork shoulder will cook just fine either way. After around eight hours, drain the liquid and remove the meat. Your pork should shred easily with forks. When sufficiently shredded, place the pulled pork back in the crock pot, keeping the onions if you wish. Grab a bottle of your favorite barbeque sauce and pour some in, mixing with the pulled pork until your desired consistency. Cook for another hour on low, then serve on toasted buns!
Carnitas follow the same idea, though take a little bit more work. After searing your pork shoulder, mix up any of the spices you desire. Chili powder, cumin, oregano, salt and pepper, and chipotle powder are a great combination. Rub this mixture all over the pork shoulder, ensuring you get some deep in every fold in the meat. If desired, cut shallow slits in the meat and add garlic into these cuts. Toss the remaining spice mixture into the crock pot. Add a chopped onion, if desired. Place the pork shoulder in the crock pot, then juice two limes and an orange over it. If desired, you can add around eight ounces of beer or some chicken broth, though this is all preference and will change on recipe used. After eight hours, remove the pork shoulder from the juice mixture, but do not drain the liquid! Shred the pork shoulder and return it to the mixture, cooking for an additional 30 minutes. In the last 30 minutes, preheat your oven to broil. Place the shredded mixture onto a baking sheet and cook for approximately three to four minutes, enough time to get a nice crisp on the meat. Serve on buns, or more often, in warm flour tortillas.