Remove the pork roast from its packaging, and discard the netting around the roast (if applicable). Pat roast dry with paper towels to remove any excess moisture.

Place it on a cutting board and use a sharp knife to cut the roast into large chunks.

Combine the sea salt, paprika, dried oregano and ground cumin in a small bowl and stir well. Sprinkle the seasoning mixture over the chunks of pork roast. Allow the pork to sit in the seasonings for a few minutes while you sauté the onion.

Heat the avocado oil over medium-high heat in a large skillet and add the chopped onion. Sauté, stirring occasionally, until the onion begins to soften and turn slightly golden brown, about 5 to 8 minutes. Add in the fresh minced garlic and continue cooking for another 2 to 3 minutes, until the garlic is fragrant.

Transfer the sauteed onion and garlic to the bottom of the slow cooker.

Return the skillet to the stove top over medium-high to high heat. If needed, add another tablespoon or two of avocado oil. Allow the skillet to heat back up for a minute or two to become sizzling hot.

Carefully place the chunks of seasoned pork in the hot skillet in a single layer. You may need to perform this step in two batches depending on the size of your skillet.

Sear pork for 2-3 minutes per side, until each side has a nice golden brown crust. There is no need to cook the pork through at this point.

Transfer the seared pork to the crock pot with the rest of the ingredients. Secure the lid on the slew cooker and cook on low heat for 8 to 10 hours or until fork tender. Note: You can cook the meat on high heat for 5 to 6 hours, although I strongly recommend going with the low heat option for the best results as the pork turns out more tender when cooked longer.

Use tongs or a slotted spoon to transfer the chunks of pork to a large cutting board. Use two forks to shred the meat. Transfer the shredded pork back into the crock pot with the juices until you’re ready to make enchiladas.

Preheat the oven to 375 degrees Fahrenheit.

Pour 1/3 cup of sauce in the bottom of a large 13” x 9” casserole dish and spread it around to coat the bottom of the dish.

Transfer 1.5 cups of sauce into a large mouth bowl. Dip a tortilla into the sauce to coat the full surface of one side.

Add your desired amount of pulled pork to the center of the tortilla. Fold the tortilla over the meat to create an enchilada and place it seam side down in the casserole dish.

Repeat for remaining meat and tortillas. You should have enough pulled pork for 8 to 10 enchiladas.

Pour any remaining sauce from the bowl you used to dip the tortillas over the enchiladas, then pour all of the rest of the can of enchilada sauce over the enchiladas evenly.

Sprinkle the grated cheese over the enchiladas.

Bake enchiladas on the center rack of the preheated oven for 20-30 minutes, until cheese is melted and sauce is bubbly. Note: if the meat is still warm when you make the enchiladas, they will take closer to 20 minutes, but if you’re using shredded pork that has been chilling in the refrigerator, you’ll need closer to 30.

Remove enchiladas from the oven and allow them to cool 10 minutes before serving. Garnish the top of the enchiladas with green onion, cilantro, and sour cream, and serve with black beans and Mexican rice.