Cut pork into 1-inch chunks and coat all sides with seasoning. Over medium-high heat, in a pan or pressure cooker, warm up the olive oil, and sear all sides of the pork (about 2 minutes per side; you don’t want to cook the meat all the way through) Remove from pan or pot and add the vinegar. Scrape up the flavor stuck to the bottom of the pan or pot. Add extra water if needed to scrape up anything left behind.

Add the pork back into the pressure cooker or in a slow cooker along with the seasoning from the sear pan. Top with the salsa verde. Pressure cook on high 45 minutes or slow cook for 6-8 hours.

Preheat the oven to 350 degrees.

Shred pork when finished, leaving in about 1/2 cup of the cooked salsa verde. Mix in the cream cheese, 4 ounces of the Mexican cheese blend, and the green chiles.

Warm tortillas in the microwave for 30 seconds. Flip them over and then warm for another 30 seconds.

Coat each tortilla with enchilada sauce (I put it in a bowl) and scoop about 1⁄4 cup of the pork mixture into each one. Fold up the tortilla and flip over, lining them up neatly in a 9x13 pan as you go.

Drizzle remaining sauce and cheese over the top and bake for 30 minutes until bubbly.