When the skillet is hot, add in the pork and sear the pieces for about 2-3 minutes per side.
Put the pork back in the 6 Quart Crock Pot
Add in the onion, soda, chipotle, garlic and seasonings
Cover and cook on low for 8 hours
After 8 hours check to make sure the pork shreds easily (that's when it's done slow cooking)
Line two large baking sheets with foil
Using a slotted spoon, take pork from the slow cooker and place it in an even layer on the lined baking sheets
Place each sheet of pork under the broiler in periods of five minutes, ladling more sauce from the Crock Pot and stirring the pork carefully between five minute sessions
Lay out a burrito sized tortilla, place about 1/2-3/4 cup meat in the middle of the burrito
Sprinkle with 1/3 cup shredded cheese
Wrap burrito tight --> Fold up the edge closest to you away from you over the meat, fold the left side over the part you just folded, fold the right side over that, roll the burrito away from you
Spray a glass dish with cooking spray. Lay burritos next to eachother in the 9x13 dish
Once all of the burritos are in the dish, spread the enchilada sauce over the burritos
Sprinkle with remaining cheese
Bake burritos covered with foil in a 350 degree oven for 30-40 minutes
** Careful not to burn, but the pork is even better with a little crisp to it.
** If you are making this a day ahead, save some of the juice to warm the pork in the Crock Pot with.
** Don't forget your fixins!