Cut pork shoulder into 3-inch chunks and season generously with salt and black pepper.

Heat vegetable oil in a large Dutch oven over medium-high heat and brown pork on all sides, about 8 minutes total.

Add 4 cups water, bay leaves, half the onion (quartered), and 4 garlic cloves to the pot with the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until pork is tender and shreds easily.

While pork cooks, prepare the red chile sauce: Remove stems and seeds from dried chiles, then toast them in a dry skillet for 1-2 minutes until fragrant.

Place toasted chiles in a bowl and cover with 2 cups hot water. Let soak for 15 minutes until softened.

Transfer softened chiles and 1 cup of soaking liquid to a blender. Add remaining garlic cloves, cumin, oregano, and 1 teaspoon salt. Blend until completely smooth.

Heat 2 tablespoons vegetable oil in a large skillet and pour in the chile sauce through a fine-mesh strainer. Simmer for 10 minutes, stirring occasionally, until sauce thickens. Adjust seasoning.

Remove cooked pork from braising liquid and shred with two forks. Reserve 1 cup of braising liquid and mix with shredded pork to keep it moist.

Preheat oven to 350°F. Pour a thin layer of red chile sauce in the bottom of a 9x13 casserole dish.

Warm tortillas in a dry skillet or microwave until pliable. Dip each tortilla briefly in the red chile sauce.

Fill each tortilla with about 1/3 cup shredded pork, roll tightly, and place seam-side down in the casserole dish.

Pour remaining red chile sauce over the rolled enchiladas, ensuring they are well covered.

Bake uncovered for 20 minutes until heated through and sauce is bubbling.

Remove from oven and immediately garnish with crumbled cheese, drizzle of crema, sliced onions, and chopped cilantro. Serve hot with lime wedges on the side.