2 cans Coke (not diet)
½ cup brown sugar
½ tsp. garlic salt
1/4 cup water
1 4-oz can diced green chilies
1 10-oz can Old El Paso enchilada sauce
1 cup brown sugar
Put the pork in a re-closable bag to marinate, pour in one of the cans of Coke and 1/2 cup brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock-pot on high for about 3-4 hours.
Remove pork from crock-pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.
Put shredded pork back in the crock-pot, cover with sauce, heat just until warmed through. Serve with tortillas, cheese, cilantro rice, black beans, lettuce, Pico de Gallo and tomatillo dressing.
