Place the pork in the slow cooker and turn it on to low.
Whisk together the enchilada sauce, 1/2 cup brown sugar, taco seasoning and Worcestershire sauce in a small bowl. Then pour over the pork and cover with the lid.
Cook on low for 8 hours, or until it easily shreds with a fork. Remove any extra fat and shred the pork. Then stir in the remaining 1/4 cup brown sugar and salt and pepper to taste.
Serve inside of tortillas with your favorite toppings.
Notes
We love to use the leftover pork for enchiladas. Just roll the meat inside of the tortillas, pour an extra can of enchilada sauce over top and add shredded cheese. Then bake at 375°F covered for 20 minutes and uncovered for 15 minutes.