1. In a large container, combine the Coke, brown sugar and pork meat.  Marinade for 4-8 hours in the refrigerator.2.  Place pork and half of the marinade in the slow cooker and cook on high for 4-5 hours until it is tender and able to pull apart with two forks.  Remove the meat from the slow cooker, discard the cooking liquid and shred all the meat.3.  In a blender or food processor, blend together the enchilada sauce, Coke, green chiles, red pepper flakes and brown sugar.  Combine with the shredded meat and cook on low for 2 hours.  Taste the finished meat and add any additional salt needed.  I added about one more teaspoon at the end.

Wow!  I was looking for something for our Sunday dinner this weekend and I think that I just found it!  Thanks so much Carole for sharing your recipe and your sweet daughter can deliver my newspaper any time!