Corn Tortillas and Eggs

I had made some pulled pork this week and wanted to make something different for breakfast this morning.  Since I also had some corn tortillas, I decided to make a chilaquilles casserole.  I fell in love with chilaquilles when I was in Cleveland.  We frequently received whole chickens from the CSA and I needed to find a new way to use the leftovers.  I love corn tortillas and they are so much easier on my stomach, so I tend to have them in my fridge.  Finding different ways to enjoy them is something I try to do every once in a while.

Since this was a first try, I kept it pretty simple.  I think I would use a sharper cheese (I have a beautiful aged gouda in the fridge that I should have shredded or I should have used my extra sharp cheddar).  It's not bad, but the cheese is more a supporting player than star in this recipe.  Not that it's bad, I just like to be able to taste all the flavors.  I also might consider adding some black beans and cook the pork southwest style instead of bbq.  But then it would be a completely different recipe, right?  That is why I love egg casseroles.  They are so versatile.

Pulled Pork Chilaquilles Casserole

• 6 corn tortillas
• 2 cups pulled pork (whatever your favorite recipe is)
• 1 1/2 cups sharp cheddar
• 5 large eggs
• 1 1/4 cups 1% milk
• salt and pepper, to taste

Preheat oven to 350F.  Cut tortillas into 1 inch strips.  Layer half of the strips in a prepared casserole.  Layer on half of the pork and cheddar.  Repeat layers.  Beat eggs with salt & pepper until smooth.  Beat in milk and continue beating until completely smooth.  Carefully pour eggs over fillings.  Bake for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.

Boston Butt

It is patently obvious that we are into the winter CSA. In the first week, we received a 5 lb Boston Butt.  This week, we received a whole free-range chicken, 1 1/2 lbs chorizo and 1 lb of ground beef.  We definitely get our money's worth with all the meat that we receive in the winter.  I used my crockpot to roast my Boston Butt this past week and have been using the pulled pork to make sandwiches, etc all week.  Roasting in a crockpot is so easy:

Slow-cooker Roast Boston Butt

• 1 5lb bone-in Boston Butt (also known as pork shoulder)*
• salt & pepper, to taste

Season roast with salt and pepper to taste.  Place in crock of your slow-cooker and cook on LOW 8-10 hours.  The meat should easily fall apart with a fork.  Remove crock from slow cooker and allow to cool until the roast can be handled with bare hands.  Using two forks, pull the meat apart.  

Some ideas for using your pulled pork include making bbq sandwhiches, making a pork ragu with your favorite tomato sauce, pork omelets, the list could go on and on.  I made bbq pork sandwiches using a barbeque sauce that we received during the summer CSA from Clark Pope catering company.  But you can use your favorite sauce or make one from scratch!