2 lbs pork (use boneless pork rib meat)

3 cans Dr. Pepper

¼ C brown sugar

dash garlic salt

¼ C water

1 can diced green chilies

¾ can red enchilada sauce

1 C brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of Dr. Pepper and 1/4 C brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork 1/2 can of Dr. Pepper, water and garlic salt in crock pot on high for about 3-4 hours or low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Dr. Pepper, chilis, enchilada sauce and remaining brown sugar. If the sauce is too thick, add more Dr. Pepper little by little.

Put shredded pork and sauce in crockpot on low for 2 hours.