Pork Enchiladas with Red Sauce on YouTube!

For pork in slow cooker

1. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Reserve liquid.
2. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with 2 fork. Remove to a large bowl.
3. If meat seems a bit dry, add about 1 cup of the juice and from the crock pot to moisten. Add the onion and diced green chilies to the meat and combine.

For pork in Instant pot

1. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in an Instant pot and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook manual high pressure for 50 minutes. Let pressure naturally release. (Leave it alone) Once the float valve lowers into the lid, release the remaining pressure manually. Allow pork to cool in the cooking liquid. Reserve liquid.
2. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with 2 fork. Remove to a large bowl.
3. If meat seems a bit dry, add about 1 cup of the juice and from the Instant pot to moisten. Add the onion and diced green chilies to the meat and combine.

To assemble enchiladas

1. Place about 1/2 inch olive oil in a small pan over high heat. 
2. Soften tortillas on one side until bubbles begin to form on tortilla. Do the same with other side. Drain between layers of paper towel..
3. Dip each tortilla in the Enchilada Sauce, as you go. Place about 2 tablespoons of the meat mixture on one end of the tortilla and roll up tightly. Place seam side down in 9" x 13" baking pan. Continue with all the tortillas.
4. Place as much of the enchilada sauce as you like on top of the enchiladas.
5. Cover pan and bake in a 350°F oven for about 1/2 hour, just until heated through.
6. Remove from the oven and cover with grated cheese. Return to oven for a few minutes until cheese is melted.
7. Serve with your favorite toppings. Lettuce, tomato, salsa, frijoles, sour cream, etc.
8. NOTE: This recipe makes a large batch. (At least 3-4 dozen enchiladas) The meat mixture will freeze nicely in an air tight container for about 1 month. The sauce will freeze for at least 2 months. Freezing will make an easy meal for some time in the future when you don't feel like cooking!