In a small bowl, whisk together the chili powder, garlic powder, cumin, cayenne, and salt. Place pork roast in crock pot, then sprinkle the spice mixture on all sides and rub it into the pork. It will look like a lot of spices and some ofthe mixture will fall into the bottom, but don’t worry. That’s fine.
Pour coke, enchilada sauce, green chilis, garlic, and brown sugar into the crock pot around the pork—NOT over the top of it. Use a fork to kind of stir everything to combine it.
Cover and cook on high for 4-5 hours, whatever your schedule allows for. Remove pork onto a plate and shred. In a small bowl, combine 4 tablespoons of the liquid with 4 tablespoons of cornstarch. Whisk with a fork until completely combined, then add into the crock pot and give that a little stir. Add the shredded pork back in and cook for another 30-60 minutes, uncovered. It will all look very saucy, and you will worry there’s too much liquid. There’s not. Don’t worry about it.
If using the cilantro ranch, make that now.
A few minutes before the pork is done, add a little bit of olive oil to a pan andheat over medium heat. Add tortillas one or two at a time and sprinkle with cheese. Fry on one side until the cheese is melting and the tortilla is golden brown on the other side.
Top tortillas immediately with pork (drain the pork a bit if you want these to be a bit less messy), pico de gallo, and cilantro ranch. Fold tacos in half and serve.
