Cut roast in half. (If we have two pork loins, I have not cut them in half.) Place in a 5 qt. 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. (If you cut off most of it, there won't be much to skim.) 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 to 2 hours or until the sauce is thickened. Serve on rolls.