Add 3-4 tablespoons of Roasted Green Tomato Salsa to the bottom of the baking dish and spread into an even layer.
Cut six of the corn tortillas into four even, triangular pieces.
9 small corn tortillas
Put a piece of cut tortilla in each corner, aligning the straight edges with the sides of the baking dish. Add a piece of cut tortilla in the middle of each side to bridge the gap. Add a whole tortilla to the middle to complete the layer.
Add 3-4 tablespoons of Roasted Green Tomato Salsa on top of the tortilla layer. Spread into an even layer.
Add ½ of the leftover shredded pork, distributing evenly.Add half of the onions, distributing evenly.Add ⅓ of the shredded pepper jack cheese, distributing evenly.
3 cups leftover pork butt, ¾ cup red onion, 1 8-ounce block pepper jack cheese
Repeat steps 6 through 8.
Add one final layer of tortillas. Top with remaining Roasted Green Tomato Salsa, then sprinkle evenly with remaining cheese.
Cover baking dish with aluminum foil. Bake for 20 minutes.
Remove aluminum foil and broil for 5 minutes, until cheese is golden brown and bubbly.
Remove from oven and let sit for at least 5 minutes before digging in.