Sweet Pork Barbacoa (Cafe Rio style)

2 pounds pork (I like to use the pork butt/shoulder)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chilies
3/4 can enchilada sauce (I used Old El Paso 14 ounce can)
1 c. brown sugar (this was too sweet for my taste, next time I'll only use 1/2 cup)

Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. 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. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)

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.

(For a party of 10, we doubled pork, rice, and dressing. We had plenty of everything except the rice - so triple the rice next time, and way too much dressing - one recipe is plenty! So for a party of 10 - double pork, triple rice, single dressing.)