To make Cha Cha's spice mix: Combine 3 tablespoons paprika, 1 1/2 tablespoons each of kosher salt, dried oregano, dried granulated garlic, ground black pepper, 1/2 tablespoons white pepper, 1/2 tablespoon cayenne pepper and 1/2 teaspoon cumin.
Mix well and store in an airtight container.
To make the carnitas: Cut the pork into large chunks.
Dust pork with spice mix, salt and pepper.
Combine cola, juices, soy sauce, cilantro and garlic.
Pour over meat and marinate overnight in the refrigerator.
Remove meat from marinade and reserve marinade.
Place oil in braising pan over medium heat until smoking.
Add drained pork one piece at a time and brown (be careful not to splash hot oil) for 20 minutes.
Add marinade, cover and simmer for 2 to 2 1/2 hours or until meat is tender and dark brown. An alternate method is to place browned pork with marinade in roasting pan, cover with foil and bake at 350°F for 2 to 3 hours or until meat is tender and juicy.
Remove pork and set aside. Strain and reserve braising liquid for another use, skimming off fat if needed.
Serve carnitas with warm flour and/or corn tortillas, salsas and guacamole.