This is about cooking something that will be used as two different meals, not about making the best use of leftovers.
I bought a load of pork shoulder steaks and marinated them in a mixture of chipotle chilli powder, honey, wine vinegar, salt, pepper, piri piri sauce, tomato ketchup and smoky barbecue ketchup for 24 hours.
I then roasted these and served some of them with rice and gungo peas and salad.
The remaining steaks I saved with the cooking liquid.
The second dish was pork enchiladas, made with the chopped barbecue pork steaks in corn tortillas and with a sauce made from the saved cooking liquid, together with some sautéed onion, garlic and chilli and tomato passata. Topped with cheese, this was baked in the oven and served with jalapeños, the rest of the rice and peas and an avocado and tomato salad.
Two quite different but equally tasty meals!