Thanks for the review and tip, Don! That's how I did mine. Here is my modified version of this recipe: Cooked 3lb pork butt roast with string/netting on in crock pot for 8hrs. Added 2 cans of enchilada sauce and dried onion and some spices, and 1/2 t cumin. Removed pork and poured out all liquid, rinsed out crock pot. Cut string and scraped off any visible fat, as I shredded, I did the same. Returned to crockpot on low for 2 hours with 3/4 cup chopped white onions, 1/2 teaspoon more cumin, and 2 more cans of enchilada sauce. (~10oz each) to meat and onions. Let it sit on warm for 3 additional hours as I was busy. Then made casserole as suggested here. Put salsa in bottom of glass dish, added corn tortillas and sprinkled 1/2 cup of chopped fresh green pepper over tortillas before adding the layers. I had an 8x8 pan, so only 2 layers of meat, 3 of corn tortillas, and finished with sharp cheddar cheese on top of last corn tortilla layer that was sprinkled with 1/2 cup chopped fresh onion and green pepper. Before serving, cut 1/4 avocado in bottom of dish, put serving on top. Very good! My husband loved it!!! Will def make again. (Had about 1.5 cups of pork and onions left when making casserole style. So will have a leftover option for him later in the week😉)

I just made this and it's going to be a favorite when I need a lot of food fairly cheaply. As party of the sauce from the other recipe I added jalapenos from the garden, giving it a bit more kick.

I cooked the pork in enchilada sauce and it turned out perfect for the casserole. All of my picky eaters had seconds. Super easy to make.

Not bad. I used canned enchilada sauce. This was an easy way to use up shredded pork.