Place pork in a heavy duty Ziploc bag.

In a small bowl, mix about a can and a half of coke and about 1/4 cup of the brown sugar.

Pour mixture into bag. Seal.

Marinade for a few hours or overnight, shaking once or twice during the marinating.

Drain marinade.

Put pork, 1/2 can of coke, water and garlic salt in slow cooker.

Set to high and cook for about 3 - 4 hours, or until pork shreds easily, but don't let it get TOO dry. Alternately set slow cooker to low and cook for 8 hours.

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 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 back in slow cooker and cook, on low, for 2 hours.

Serve.