Salt and pepper pork to taste; rub with cumin and chili powder. Place in a slow cooker; add salsa and chicken broth. Cook on HIGH 6-8 hours or LOW 8-10 hours or until very tender.
Remove pork from slow cooker; remove any fat and shred pork (about 5 cups). In medium bowl, combine enchilada sauce, sour cream and cilantro.
Place ½ cup sauce in bottom of a 13x9-inch baking dish. Layer with 6 tortillas, half the shredded pork, 1 cup sauce and 1½ cups cheese. Repeat layers ending with tortillas, sauce and 1 cup cheese.
Bake in a preheated 375°F oven 35-40 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
Tip: Pork can be made and shredded up to 2 days ahead. Refrigerate until ready to assemble enchiladas.
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