Spray the inside of the slow cooker with non-stick cooking spray or use a slow cooker liner.

Place the pork roast in the slow cooker and sprinkle with garlic salt and pepper.

Cook the roast on low for 6-8 hours or high for 3-4 hours.

Remove the roast, drain the juice, and shred the meat.

Mix together the enchilada sauce and brown sugar. Add the mixture back to the slow cooker along with the shredded pork and heat for another 30 minutes.

Serve in a burrito, salad, taco. tostada, or quesadilla!

Spray the inside of the Instant Pot with non-stick cooking spray.

Place the pork roast in the Instant Pot. Sprinkle the roast with the garlic salt and black pepper. Add one cup of water. Replace the lid and make sure the vent is shut.

Set the Instant Pot to Manual mode for 50 minutes. When the timer goes off, let the Instant Pot naturally release for another 10-15 minutes.

Remove the roast and shred the meat with two forks.

Empty the liquid in the Instant Pot and turn on the Sauté mode. Add the enchilada sauce and brown sugar, stir until it is mixed. Place the shredded meat back in the Instant Pot and stir to coat with sauce.

When the meat and sauce are heated through, you can turn the Instant Pot to warm and serve.