Step 1

Heat oil in a large skillet.

Step 2

To the hot oil, add pork, carrots, onions, and garlic; saute until pork is browned on all sides.

Step 3

Remove skillet from heat and transfer pork mixture to a 6-quart, or larger, slow cooker.

Step 4

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. Using an instant read thermometer, start checking for doneness around the 4-hour mark.

Step 5

Remove cover, stir, taste for salt and pepper, and adjust.

Step 6

Let stand 8 to 10 minutes.

Step 7

Garnish with jalapenos and cilantro.

Step 8

Serve over prepared rice or tortillas with sour cream and lime wedges.