Instructions: Place roast in a 3 1/2- or 4-quart electric slow cooker; add onion. Combine cola and next 7 ingredients; cover and chill 1 cup sauce. Pour remaining sauce over roast. Cover and cook on High 6 hours or on Low 9 hours or until roast is very tender. Remove roast with chopped onion from cooker, using a slotted spoon, and shred meat with two forks. (Reserve remaining meat juices to spoon over mashed potatoes or toast, if desired.)

Combine reserved sauce, ketchup, and butter in a saucepan; cook over medium heat, stirring constantly, until thoroughly heated. Pour sauce over shredded meat, stirring gently. Spoon meat mixture onto buns.

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