Place roast in a 5-quart 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.
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