This is a kind of a hash in appearance, but without poached or fried eggs on top. I’m kind of over the meme of the egg thrown on everything edible.

Let’s assume you have roasted a pork butt or shoulder and have about 1-1.5 lbs of the meat sitting around for one recipe. I didn’t immediately pull the meat off my roast, because I knew I wanted other options; I broke it into large chunks and divided it in half—one half to chop into rough cubes, the other to shred for the second day.

1-1.5 lbs roast pork butt or shoulder, seasoned in roasting with garlic, salt, and pepper, cut roughly in medium cubes or shredded

3 cups sweet potatoes, cut in medium dice

1/3 cup shallots, in small dice

Olive oil and butter for sautéing

1/2 teaspoon dried thyme (more if using fresh thyme)

1. In a large skillet, heat about 2-3 tablespoons oil and an equal amount of butter over medium to medium-high heat, until hot but not smoking. I’m nuts about the combination of these two fats.
2. Add the sweet potatoes and stir to combine with the fat. Cover for about 5 minutes to steam them a little, then uncover and add the shallots and thyme. Keep stirring until the potatoes are tender. They will brown lightly with this method, but you could fry them uncovered for more browning. Basically, you want the potatoes to cook through without overcooking or burning the shallots and thyme, so hold off on adding them too soon.
3. At the last, stir in the diced pork and heat through. If your pork is like mine, there should be some juices from the roasting, which will be gelatinous if you have refrigerated it, and that flavor needs to be combined with the potatoes.

I say it serves 2-4, because my husband finished it off, so it was two in our house, even with a side vegetable.

Preheat oven to 350°

1.5 lbs pulled pork, seasoned in roasting with garlic, salt, and pepper

2 4.5 oz cans diced chiles

1 large onion, diced

1 lb Monterrey Jack cheese, shredded

8 tortillas—I used whole wheat flour tortillas in a soft taco size to fit crosswise in a 13″ x 9″ baking dish

3 cups enchilada sauce—I made my own, but you could use canned sauce

1. See my enchilada sauce recipe here, increasing the ingredients to make 3 cups. It will take about an hour to make. Otherwise, this recipe is just a quick construction with pre-cooked meat.
2. Place pulled pork in large skillet with the canned chiles and heat over medium heat until warm.
3. Stir in the raw onions.
4. Spread 1 cup of enchilada sauce on the bottom of your baking dish.
5. Place about 1/2-3/4 cup of the shredded meat mixture in a tortilla and top with 1 oz of the shredded cheese. Roll tight and place in dish, seam side down. Repeat to fill the dish.
6. Pour the rest of the enchilada sauce over the top of the enchiladas—I like to see the ends of the tortillas sticking out, but it’s not written in stone.
7. Top with the remaining 1/2 lb of shredded cheese.
8. Bake for about 25 minutes or until cheese begins to brown.

This made enough that we could still have some for Cinco de Mayo.