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First, you’ll marinate the pork by placing it in a heavy-duty plastic bag with the can of Coke and ¼ cup of the brown sugar. Marinate in the fridge for 4 to 12 hours.
After the marination period, transfer the entire contents of the bag (the pork and liquid) to a slow cooker. Cook on high for 3-4 hours or on low for 8 hours. You want the meat to shred very easily. If it is tough, continue to cook and then check again in 30 minutes.
When the pork is cooked and shreddable, remove the pork from the slow cooker and discard the liquid. Shred the meat and return to the slow cooker and stir in ¾ cup brown sugar, the can of enchilada sauce and the diced green chilis.
Cover and allow to cook for an additional 30 minutes on high.
Serve in a quesadilla, on nachos, in a burrito or as a salad. Enjoy!
To make in the Instant Pot: Place the pork roast and broth into the Instant Pot. Cook on Manual HIGH for 90 minutes, allow for a 30 minutes NPR. Remove from pot and shred. Discard the liquid inside of the pot and return the shredded meat to the pot. Turn the Instant Pot onto sauté NORMAL. Add in the coke, taco sauce and brown sugar. Simmer until the brown sugar has dissolved.