For the Pork:

• Preheat oven to 325 degrees.
• Place pork chunks in a Dutch oven or large oven-safe pot. Sprinkle evenly with taco seasoning.
• Pour in the Coke and chicken broth.
• Cover and bake for 2 1/2 hours.
• 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:

• While the pork cooks, combine enchilada sauce, Coke, and brown sugar in a small saucepan.
• Simmer for about 10 minutes, until slightly thickened. Set aside.

Finish the Pork:

• Remove pork from the cooking liquid and shred with two forks.
• Discard the liquid.
• Spread the shredded pork onto a large sheet pan for maximum crispy edges.
• Turn oven to broil.
• Pour the sweet sauce over the pork and toss to coat evenly.
• Broil on high for 5 to 10 minutes, until edges caramelize and get slightly crispy. Watch closely.
• 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:

• In a skillet over medium high heat, add oil and diced onions. Sprinkle with salt and stir.
• Add water, cover, and let steam for 5 to 7 minutes to soften.
• Uncover and continue cooking until water evaporates and onions begin to brown.
• Stir in brown sugar and cook another 5 to 10 minutes until deep golden and jammy. Set aside.

Caramelized Pineapple:

• In a skillet over medium high heat, combine diced pineapple and brown sugar.
• Cook over medium heat for 5 to 7 minutes, stirring occasionally, until sticky and lightly caramelized. Add a splash of water if needed.

Serve:

• Warm tortillas by stacking on a plate, covering with a damp paper towel, and microwaving 30 to 45 seconds.
• Fill with sweet pork and top with all your prepared toppings!