Season pork on all sides with pepper and a little bit of salt. Add pork to the bottom of a slow cooker.
Sprinkle garlic powder over pork and pour in 2 cups of coke and 1 cup water to slow cooker.
Cook on high for 3 hours or on low for 6 hours.
Remove pork from the slow cooker and drain any liquid left in the pot. Shred the pork and return it to the pot.
To a blender add enchilada sauce, green chiles, 1 cup of coke and ½ cup brown sugar. Blend until smooth.
Pour over shredded pork. Cover and cook on low for 1 more hour, or high for 30 minutes
Storing: Store all ingredients separately in the refrigerator for 3-4 days.Freezing: You can freeze the slow cooker shredded pork for up to 3 months. Allow pork to cool completely and put it in a freezer safe bag or container in the freezer. Thaw in the fridge overnight.