Pulled Pork Enchiladas with Green Chili

From Bakerette.

3 pounds boneless pork shoulder (Boston Butt is the tenderest)
20 ounces green chile enchilada sauce, medium heat
1 medium onion, thinly sliced and chopped
2 cups shredded Mexican blend cheese
10 medium flour or corn tortillas
Spanish rice (optional)
Refried or pinto beans (optional)
Optional Toppings:
Snipped fresh cilantro
Diced tomatoes
Diced onion
Sour cream

Instructions
1. In a 4­quart slow cooker, combine pork shoulder with enchilada sauce and onion. Cover and cook on low for about 7 hours.
2. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.
3. Preheat oven to 400 degrees Fahrenheit. Spread about 1/2 cup of reserved cooking liquid to the bottom of a 9 x 13­inch baking dish; set aside.
4. Divide pork mixture and 1 1/2 cups cheese among tortillas, placing ingredients near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam­sides down, in prepared baking dish fitted closely together. Top with remaining liquid and cheese.
5. Bake, uncovered, about 5 minutes or until heated through and cheese is melted and bubbling.
6. If desired, top with cilantro, tomatoes, onion and sour cream. Serve warm with pinto beans and Spanish rice.