Sprinkle one 4-4 ½ pound pork loin roast with Adolf’s tenderizer. Place in roasting pan and pour 12 ounces salsa verde over. Sprinkle with 1 cup finely chopped onions, 3-4 finely chopped jalopenos and 4 cloves finely minced garlic. Roast at 325 for 4 hours, or until fork tender. Shred with two forks and place back into juices in roasting pan.
Serve with taco shells and condiments such as guacamole, sour cream, shredded cheese, sliced black olive, black beans and chopped jalopeno.
On the Side:
Saute ½ cup chopped onion and 2 cloves minced garlic in 2 Tblsp butter and 1 Tblsp olive oil. When onion is tender, stir in 1 cup uncooked white rice. Cook and stir until rice is milky and opaque. Add ¼ tsp each cumin, turmeric, oregano, and salt. Stir in 2 cups chicken stock. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and rice is done.
Sauce: Melt one stick of butter with one can cream of mushroom soup. Whisk until smooth. Stir in ½ cup sour cream, 1 can chopped green chilies and ½ cup shredded cheese. Stir in 1 ½ cup leftover Carnita meat.
Cook six lasagna noodles according to package directions.
In a greased or sprayed lasagna pan, spread a layer of sauce. Place three noodles over sauce. Top with a thin layer of leftover Spanish rice. Scatter a few black beans and sprinkle with ½ cup shredded four-cheese Mexican blend. Repeat layers, ending with sauce. Bake in 350 oven 20-25 minutes, until heated through. Sprinkle with 8 oz shredded pepperjack cheese and bake 10-15 minutes more. Let stand 10 minutes before serving.
Note: This could also be made with leftover Thanksgiving Turkey.