Add your pork, 1 ½ cans of coke, water, and garlic salt into your crock pot and cook on high for about 4 hours or on low for 6-8 hours.
When meat is cooked through, drain excess liquid and shred your pork with two forks.
Combine the remaining Coke, green chilies, enchilada sauce and brown sugar in a blender and pulse to combine.
Pour your sauce over the shredded pork in your crock pot and stir. Let sit on low until ready to serve. Enjoy!
Video
Notes
Store leftovers in the fridge for up to 7 days. Leftovers work great as nachos, tacos, enchiladas, burritos or really any of your favorite Mexican dishes! You can also freeze half and save for a later meal!