Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.