Slow Cooker Pulled Pork Enchiladas

Name: Slow Cooker Pulled Pork Enchiladas
Ingredients: 2 1/2 to 3 pounds pork shoulder; 2 large tomatoes, cored and quartered lengthwise; 10 whole dried New Mexico chiles, stems and seeds removed; 6 whole dried arbol chiles, stems and seeds removed; 2 tablespoons cider vinegar; 1 cup water; 1 cup cilantro leaves and tender stems, plus more for serving; 1 large yellow onion, peeled and quartered through the root end; 2 medium garlic cloves, peeled and lightly smashed; 1 tablespoon ground cumin; 1 tablespoon dried Mexican oregano; 1 teaspoon kosher salt; 10 (7-inch) flour or corn tortillas; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/2 cup sour cream, for serving