For the Pork:
2 Preheat oven to 325 degrees.
3 Place pork chunks in a Dutch oven or large oven-safe pot. Sprinkle evenly with taco seasoning.
4 Pour in the Coke and chicken broth.
5 Cover and bake for 2 1/2 hours.
6 Remove the lid and bake another 30 minutes, until the pork easily shreds with two forks. If it is not shredding easily, give it a little more time.
For the Sauce:
8 While the pork cooks, combine enchilada sauce, Coke, and brown sugar in a small saucepan.
9 Simmer for about 10 minutes, until slightly thickened. Set aside.
Finish the Pork:
11 Remove pork from the cooking liquid and shred with two forks.
12 Discard the liquid.
13 Spread the shredded pork onto a large sheet pan for maximum crispy edges.
14 Turn oven to broil.
15 Pour the sweet sauce over the pork and toss to coat evenly.
16 Broil on high for 5 to 10 minutes, until edges caramelize and get slightly crispy. Watch closely.
17 At this point, the pork is ready to serve. You can stop here or make the additional toppings.
Optional Toppings: (The caramelized onions and pineapple make these tacos so good, but definitely not required!)
Caramelized Onions:
21 In a skillet over medium high heat, add oil and diced onions. Sprinkle with salt and stir.
22 Add water, cover, and let steam for 5 to 7 minutes to soften.
23 Uncover and continue cooking until water evaporates and onions begin to brown.
24 Stir in brown sugar and cook another 5 to 10 minutes until deep golden and jammy. Set aside.
Caramelized Pineapple:
26 In a skillet over medium high heat, combine diced pineapple and brown sugar.
27 Cook over medium heat for 5 to 7 minutes, stirring occasionally, until sticky and lightly caramelized. Add a splash of water if needed.
Serve:
29 Warm tortillas by stacking on a plate, covering with a damp paper towel, and microwaving 30 to 45 seconds.
30 Fill with sweet pork and top with all your prepared toppings!
