In a large skillet, add the vegetable oil and gently heat it over medium-high heat. Once hot, add the cubed pork and sauté until browned on all sides, which should take about 5-7 minutes.

Carefully remove the skillet from heat. Add the sautéed pork to a 6-quart or larger slow cooker along with the sliced carrots, diced onion, and minced garlic.

Pour in the green enchilada sauce, salsa verde, and chopped green chiles. Season with salt and pepper, then stir to combine.

Cover the slow cooker and cook on LOW for 6 hours, or until the pork is fork-tender, checking for doneness after 4 hours.

Once cooked, stir the mixture and adjust seasoning as necessary. Let the dish rest for about 10 minutes.

Serve over rice or tortillas, garnished with jalapenos, cilantro, sour cream, and lime wedges.