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alecmieras
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Heat oil in a large skillet. To the hot oil, add the cubed pork, carrots, onions, and garlic; saute until the pork is browned on all sides. Remove the skillet from the heat and transfer the pork mixture to a 6-quart, or larger, slow cooker.
Stir in the enchilada sauce, salsa verde, green chiles, salt, and pepper; cover the slow cooker and cook on LOW for 6 hours, or until meat is tender and internal temperature registers at 145˚F. Use an instant read thermometer, and start checking for doneness around the 4-hour mark.
Remove cover, stir, taste for salt and pepper, and adjust. Let it rest for 10 minutes.
Garnish with jalapenos and cilantro.
Serve it over prepared rice or tortillas with sour cream and lime wedges.