This is a quickly assembled casserole that is just the thing for a chilly evening.
(Well, quickly, assuming you already have the slow cooker pulled pork made. I cooked a Boston Butt a few weeks ago by a recipe for pork carnitas RECIPE HERE and had 3 or four cups of the meat leftover.)
What you need to make a casserole to serve 5 or 6 is the pulled pork (I added some of Justin's smoked jalapeno hot sauce,) 12 corn tortillas, grated cheese (I used the Mexican mix,) a bottle of salsa verde and one onion, chopped.
Grease the bottom of the casserole and dribble in a bit of the salsa verde. One by one, heat the tortillas in a skillet till they've acquired some brown spots and a bit of crispness. Put six of them in the bottom of the casserole, spread on some pork, half of the chopped onion, grated cheese, and half the salsa verde. Then repeat the layering, but put the salsa under the cheese this time.
Bake at 350F for an hour.
Serve topped with sour cream and cilantro and a green salad on the side. A Mexican beer would be nice too.