Put the pork in a ziploc bag to marinade. Add about a can and a half of root beer and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of root beer, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can root beer, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more root beer little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours.
Make rice by heating the broth to a boil, then add rice and cover, reduce to bare simmer, and let cook for about 20 minutes or until the water has been fully absorbed.
Prepare tortillas by adding a bit of shredded cheddar cheese to the tortillas and then baking them in the oven, right under the burner.
