Preheat oven to 350 degrees.
Heat up red chile sauce in a large skillet to get warm.
Heat a separate large skillet to medium heat and coat with a tablespoon of oil then add onions. Let cook for 2-3 minutes, just to get them started, and then add the pulled pork to heat up. Add about ½ cup of the red chili sauce to the pork mixture and mix together.
To soften the corn tortillas – take the tortillas, one by one, and dip them into the warm red chile sauce to coat them (see photo above in the post), then place them on a plate. This will help soften the tortillas so they don’t break up when you roll them. It also helps infuse the tortillas with sauce.
Next, add the pork/onion filling to each tortilla – layer a couple tablespoons of the pork mixture then top with about a tablespoon of cheese. Roll the tortilla and layer the rolls on a 12×8″ baking dish seam side down, in one layer.
Repeat with the remaining tortillas until the dish is packed.
When the tortillas are all layered, add the remaining 1-cup of pork and remaining red chile sauce to the top. Sprinkle with the remaining shredded cheese.
Bake for 15-20 minutes, or until cheese is melted and bubbly.
Garnish with cilantro.