Mexican-style Sweet Pork

This one was in the first Our Best Bites recipe book. I don't see it on their website.

Again, I have taken some culinary license to suit our tastes. I'm giving you the tweaked version; if you want the original, let me know.

Mexican-Style Sweet Pork

4 lbs. boneless pork shoulder roast (I usually use the pork loin roast at Costco - less fat)
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chili powder
1 tsp. onion powder
2 (10 oz.) cans red enchilada sauce
3/4 C. brown sugar, divided
1/2 C. salsa
1 small (7 oz.) can Coke (or about 3/4 C.)

Mix together salt, pepper, chili powder and onion powder. Rub all over roast. In a hot pan, sear the pork roast on all sides until the meat is golden brown.

In the pot of a large slow-cooker, mix together enchilada sauce, 1/2 C. brown sugar, salsa and Coke. Add pork roast; cover and cook on low for 7 hours.

Remove pork and shred, discarding any remaining fat. Add additional 1/4 C. brown sugar to slow-cooker and turn heat to high. Add shredded meat and simmer with lid off for 30 minutes.