Not sure what to do with leftover pulled pork?
I had a whole lot of leftover slow cooker pulled pork from Boxing Day lunch with the family. Instead of more sandwiches, I took a different approach to my standard burrito pie and used the pork, black beans and corn with a hefty dose of enchilada sauce, salsa and cheese. Yum!
I haven’t pulled together a formal recipe – this is more of an idea for you to play with, depending on how much meat you have. Enjoy!
A pile of leftover pulled pork (or chicken would be great too!)
1 can enchilada sauce
1 can black beans (rinsed and drained)
Salsa (to add more moisture as needed)
Jalapeño shredded cheese (yes, I used the pre-shredded bagged stuff!)
Large tortilla shells
Combine the all ingredients except the cheese and tortilla shells in a large pot or pan and heat until the pork un-clumps (assuming it was in the fridge). Spray a tart pan or cookie sheet with Pam and place the first tortilla shell on the bottom. Evenly spread out 1/3 of the meat mixture on the tortilla, sprinkle with cheese, place another tortilla shell and repeat the layers. I had 3 meat layers (4 tortilla layers). End with a sprinkling of cheese on the last tortilla.
Bake at 375F until warmed through and the cheese on top is bubbly and browned. Cut and serve with sour cream and salsa.