Cafe Rio Pork

2 lb. pork roast
3 cans coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used 1 whole small can Old El Paso brand medium hot)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade.  Add about a  can and a half of coke and about 1/4 c. of brown sugar.  Marinade 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 (or until it shreds easily, but don't let it get dry)  or on low for 8 hours.  Remove pork and drain any liquid left in the pot and shred pork.

In a food processor or blender, blend 1/2 can of coke, chilies, enchilada sauce, and remaining brown sugar (about a cup, you can add a little more or less to taste).  If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.