Season pork roast with garlic salt, cumin and black pepper. In a covered dutch oven, roast pork in a 325°F oven for 2 hours until meat is cooked tender. Remove pork from dutch oven and cool for 10 minutes.
Shred meat with two forks and return to dutch oven and add enchilada sauce, diced chili’s and cubed artichokes. Heat on top of stove until hot and serve in bowls with corn tortillas.