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1
Put the pork shoulder, tomatoes, dried chiles, vinegar, and water in the crock of a large slow cooker.
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2
Cook on low until the meat is tender and easy to pull apart, about 8 to 10 hours.
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3
Preheat the oven to 350 degrees F. Carefully lift the cooked pork out of the slow cooker and transfer it to a large bowl.
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4
Use a large spoon to skim the fat from the surface of the cooking liquid in the crock, removing as much (or as little!)
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5
as you like.
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6
With two forks, shred the meat into large bite-sized pieces, pulled pork style.
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7
Transfer the skimmed cooking liquid, including the chiles, to a blender.
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8
Add the cilantro, onion, garlic, cumin, oregano, and salt.
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9
Being careful not to scald yourself with the hot liquid, blend until you have a thick, smooth sauce.
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10
You should end up with at least 3 cups.
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11
Measure 3/4 cup of the sauce and add it to the shredded pork in the bowl, mixing to achieve a nice, moist consistency.
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12
Spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish.
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13
Pour the remaining sauce into a wide, shallow dish (a pie plate is perfect).
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14
Dip a tortilla into the sauce, submerging it so both sides are coated.
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15
Drain off the excess sauce, then lay out the dipped tortilla on a work surface.
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16
Spoon some of the pulled pork down the center and roll to enclose the filling.
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17
Transfer to the prepared baking dish, seam-side down.
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18
Repeat with the remaining tortillas.
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19
Evenly distribute the remaining sauce over the rolled enchiladas and top with the cheeses.
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20
Bake, uncovered, until heated through and bubbling, about 25 minutes.
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21
Remove from the oven and let the enchiladas rest for 10 minutes before serving, so theyre easier to handle.
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22
Serve with sour cream and cilantro.
