Directions:

Cut roast in half; place in a slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender.

Remove meat; skim fat from cooking juices. Shred meat with a fork and return to the slow cooker. Combine barbecue sauce and cola; pour over meat.

Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.