Place the pork loin, minced garlic, and at least 16 ounces of Coca-Cola in a slow cooker. Cook for 8 hours.

Before pork has finished cooking, prepare the toppings (including guacamole, instant pot cilantro lime rice, and black beans).

Make the sauce just before the pork is finished cooking: In a sauce pan, place red enchilada sauce, green chilies, 8 ounces of Coca-Cola, brown sugar, garlic powder, salt, and pepper-bring to a boil, stirring continually to dissolve the brown sugar.

When the brown sugar has dissovled, set sauce aside.

Remove the pork loin from the slow cooker. Drain all of the juices and Coca-Cola from the slow cooker. Then, place the pork back into the slow cooker and shred.

When pork loin is shredded, pour the sauce over the pork loin and stir to combine.

Build your burrito by placing a flour torilla on a microwave safe plate. Place desired amount of black beans, cilantro lime rice, pork, green enchilada sauce, and a little grated cheese on top of the tortilla. Roll up.

Top burrito with desired amount of green chili enchilada sauce and grated cheese. Microwave to melt cheese.

Top with tomato, onion, lettuce, cilantro, sour cream, and guacamole.

Enjoy!