Misty's Pork Burritos

2 pounds pork meat (she uses boneless pork rib meat)
2-3 cans Coke soda (Mtn. Dew works too)
1/4 cup brown sugar
2 cloves fresh garlic, pressed
1/4 cup water
1 can diced green chilies
1 10-ounce can red enchilada sauce
1/2 to 1 cup brown sugar
1 can green enchilada sauce

Put the pork in a heavy-duty Ziploc bag to marinate with 1 can soda and 1/4 cup brown sugar.  Marinate a few hours or overnight.

Drain marinade and put pork, 1/2 can soda, water, & garlic in slow cooker.  Cook on high for 3-4 hours or on low for 9 hours, or until it shreds easily, but don't let it get too dry.  Remove pork from slow cooker and drain any liquid left in the pot.  Shred pork.  In a food processor or blender blend 1/2 can soda, chilies, enchilada sauce and remaining brown sugar (1/2 to 1 cup to taste).   Add more soda little by little if it looks too thick.  Put shredded pork and sauce in slow cooker and cook on low for two hours.  Serve on tortillas with cheese, rice, & beans.  Top with guacamole, salsa, & cilantro ranch dressing.