Pulled Pork Enchiladas | Cooking Professionally

Ingredients

• ***For the enchiladas:***
• 3 1/2 pounds pork shoulder, boneless, fat trimmed
• 1 (14-ounce) can chicken broth
• 1/2 cup onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons ground chipotle chili pepper or hot chili powder
• 1 teaspoon salt
• 3 (10-ounce) cans enchilada sauce, divided
• 1 tablespoon fresh cilantro, chopped, plus more, to taste, for garnish
• 1 (4-ounce) can green chile peppers, diced
• 8 (8-inch) flour tortillas
• 2 cups cotija cheese, shredded, divided
• ***Optional toppings:***
• tomato, to taste, diced, can substitute grape tomatoes, quartered
• sour cream, to taste
• avocado, to taste, sliced