Costa Vida/ Cafe Rio Sweet Pork copycat

I love both Costa Vida and Cafe Rio Sweet Pork burritos. Could eat them everyday, but unfortunately, because of Trae's allergies to their tortillas I don't get the opportunity to go there often. Here is a recipe I found to get that yummy stuff at home.

4-6 lbs pork roast (butt/shoulder works well)
19 oz. can red enchilada sauce
1 can or 20 oz Dr Pepper (NOT diet, I usually double this: see below)
1 tsp salt
1/4 tsp garlic salt
1 1/2 C brown sugar
1 can diced green chilies

You can cook this 2 different ways; crockpot or oven.
Crockpot: Place roast, dr pepper, salt, garlic salt in crockpot and cook on High for 4-6 hours. Take out of crockpot and shred. I usually will dump out the juices in the crockpot before putting the shredded meat back in. Pour Dr pepper, brown sugar, green chilies, and enchilada sauce on top and cook on high for another 30 minutes.
Oven: Season meat as desired and wrap in foil. Cook in 275* oven for 5 hours. Pull meat out and allow to cool slightly. While it cools mix remaining ingredients together. Shred meat and pour sauce on top and mix.

**Okay, so I've been trying something new with this recipe.  I've been cooking the meat in my crockpot as usual, but now I've started boiling the sauce ingredients on the stove until thickened.  Then I pour this over the shredded meat in the crockpot.  So yummy and the sauce actually sticks to the meat.  A must try!

Serve on salad or in tortillas with beans and your favorite toppings.