Preheat gas grill to high heat. Place carnitas pork shoulder on the grill, close and cook 5 minutes or until bottoms are seared. Rotated and sea the other side. Remove from grill and place in slow cooker. Drizzle with ½ cup of enchilada sauce and cook on high for 3 hours or low for 8 hours.
Preheat oven to 375 F. Place cooked carnitas on a large plate or cutting board, discarding excess liquid. Use 2 forks to shred carnitas into small pieces. Place back in slow cooker pot or in a large bowl. Stir in green chilies, cheese, and ½ cup of enchilada sauce.
Add about a ½-cup scoop of carnitas mixture into tortilla, roll and place sealed-edge down in the slow cooker. Note: you can also use a large baking pan or casserole dish and bake for the last step.
Repeat with remaining tortillas, placing close together. Drizzle with remaining enchilada sauce to coat tops.
Cover with foil and bake 30 minutes, or until heated through and cheese is melted. If slow cooking, heat on high for the same amount of time.
Remove from heat and let sit 10-15 minutes Serve with optional garnishes such as sour cream, avocado, sliced green onion or cilantro.
You can skip pre-grilling the pork shoulder, but browning the meat will add much more flavor. Alternately, you can brown in a pan or skillet over medium-high heat.
Add more or less chili depending on flavor preference preference
Try adding leftover roasted veggies for extra flavor and nutrients
Once assembled, you can bake in oven or heat in slow cooker on HIGH for about 20 minutes to heat through
Top with extra cheese before baking for extra cheesiness
If you have leftover pulled pork shoulder store it in the fridge and add it to tacos, burritos, or salads
You can freeze leftover carnitas meat. Freeze in smaller batches so you can defrost only what you need
How to store leftover enchiladas: These will keep in the fridge for up to 5 days in a sealed container. These will also freeze for longer storage but may get a bit soggy after defrosting.