The Best Way to Use Up Leftover Pork Is This Easy One Pan Meal

Ingredients

• 1 1/2 pounds (675 g) Yukon gold or russet potatoes, cut into 3/4-inch dice (see note)
• 2 tablespoons (30 ml) distilled white vinegar
• Kosher salt and freshly ground black pepper
• 10 ounces (285 g) asparagus (about 1 bunch), woody ends trimmed
• 1 fresh serrano chile (about 10 g)
• 1/4 cup (60 ml) rendered pork fat from roast pork shoulder or vegetable oil, divided (see note)
• 12 ounces (340 g) roast pork shoulder, pulled into 2-inch long pieces (see note)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chile powder
• 1/4 teaspoon ground cumin
• Reserved drippings from roast pork shoulder (optional)
• Thinly sliced scallions and/or roughly chopped fresh cilantro leaves and tender stems
• Fried eggs (optional)
• Warmed corn or flour tortillas (optional)
• Lime wedges
• Homemade or store-bought salsa verde (optional)

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