Pour water around the pork into the bottom of the Instant Pot inner pot.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 50 minutes.
When the cooking time has finished, let the pressure release naturally for 20 minutes.
Carefully turn the pressure release valve to VENTING to release any remaining pressure.
Discard the cooking liquid.
Shred the pork. Return to the empty inner pot.
Add the brown sugar, Dr Pepper, chiles, and enchilada sauce to the inner pot.
Stir together.
Return the shredded pork to the pot, and stir to coat in sauce.
Notes
Pork butt: A similar cut of pork, like boneless pork shoulder, will also work.
Spice rub: The spice rub gives the pork flavor but doesn't add heat.
Brown sugar: The sauce is meant to be sweet. However, feel free to adjust the amount of sugar to taste.
Dr Pepper: I like to use Dr Pepper in this recipe, but you could substitute Coca Cola if you prefer.
Green chiles: I use mild green chiles.
Enchilada sauce: I use a mild red enchilada sauce.
Make it spicy: The original sweet pork isn't spicy. However, if you would like to add some heat, you can increase the amount of chili powder, use a hot green chile, use a medium or hot enchilada sauce, or do all three!
Serving suggestions: I have several serving ideas above the recipe.