Oh…what to do with leftover carne adovada or pulled pork. In this kitchen, it’s normally used to make a batch of enchiladas. It doesn’t take but about 1 cup of tender braised pork to make enough enchiladas for two people. If you have more than that, then make a larger batch and serve the whole family or family and friends.
Like with any batch of enchiladas, you can keep is simple by just using the meat, tortillas and the desired amount of chile or enchilada sauce, or, you can add other ingredients to create a complete, one dish meal. And that’s what I’ve done with these carne adovada enchiladas. Fresh spinach and onion are added to each layer along with a little sour cream, and, even though I don’t show it in the pictures, a fried egg is placed on top along with a little more red chile. Normally, our enchiladas are smothered in red chile, but because the carne adovada was already very spicy, I held back.