This recipe was made with leftover pork shoulder. So pull out your favorite pork recipe and get 'er done.

Prepare the Jasmine rice according to the package instructions; when the rice is finished cooking, fluff with a fork and toss with the leftover pork.

Prep veggies. Chop the collard greens and cilantro, slice the avocado, tomatoes, and onions, cube the tomatillos, and shred the cheese.

I used canned black-eyed peas. I just warmed them in a standard cooking pot to bring them up to temperature.

For the corn tortillas, I used 6-inch corn tortillas and quartered them. Use a cast-iron skillet over med-high heat. Add one (1) tbsp of olive oil per batch. When the oil is hot, place the quartered corn tortillas flat, brown them on each side until they are crispy and slightly brown. Place pan-fried tortillas into a bowl lined with a paper towel to absorb excess grease. Set aside.

Arrange the pan-fried corn tortillas on a plate, spoon the rice and pork mixture over the tortillas, add the black-eyed peas, sliced avocado, tomatoes, collard greens, and onions. Top with cubed tomatillos, shredded cheese, cilantro, and El Yucateco XXXtra hot sauce. 

Serve.