In a large, heavy duty Ziploc bag, combine the pork roast with one can of Coke and ¼ cup of the brown sugar. Seal tightly and marinade in the refrigerator anywhere from 2 hours to overnight.

Once the pork roast has had a chance to marinate for at least 2 hours, transfer the pork, along with the marinade, to a crock pot. Add the water and sprinkle the salt, garlic powder, pepper and chili powder over the pork roast. Cover and cook for 3 to 4 hours on high (or 6 to 8 hours on low), until the pork is tender enough to be easily shredded with a fork.

While the pork cooks, combine the remaining can of Coke and the remaining ¾ cup of brown sugar in a blender, along with the can of diced green chilies and red enchilada sauce. Blend until smooth, then set aside.

Remove the pork from the crock pot and discard the cooking liquid. Shred the pork, removing any fat, and return it to the crock pot, along with the enchilada sauce mixture. Cover and cook for 1 to 2 hours on low, then check seasoning to see if more salt is needed. Serve in salads, burritos or tacos!