Sweet Pork Meat

6 lbs pork butt or shoulder roast (or any cut)
1 19 oz can of red enchilada sauce
1 can Dr. pepper
1 1/2 tsp garlic salt
1 1/2 c brown sugar
1 Tbls cilantro, chopped

Wrap meat in foil and roast at 275 for 5 hrs. (or I put into a crock pot).   When meat is done, shred meat.   In a separate bowl, mix the remainder of ingredients and pour over meat and warm. (I just add sauce over meat in the same crock-pot and warm for an hour or so.).
Serve in taco salad bowl, tortillas and favorite toppings.