Shredded pork needs almost no time in the pan, just enough heat to warm it through with a little char. These tacos use what's left of the container and come together in the time it takes to toast corn tortillas and slice an onion.

Serves 2. 20 minutes, 15 at the stove.

About 1040 calories a serving, 53 g protein, 85 g carbohydrate, 61 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pour 2 tablespoons oil into a large skillet over medium-high heat. While it heats, slice 1 medium onion very thin and toss it with 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside to soften.
2. Add the pulled pork to the hot pan and let it sit undisturbed for 2 minutes to catch some color on the bottom, then break it up with a spoon and toss until it's hot through, about 3 more minutes. Taste and season with salt and pepper.5 min
3. Toast 8 corn tortillas one or two at a time directly over a gas flame or in a dry pan over medium heat until they are spotted and pliable, about 30 seconds per side.
4. Fill each tortilla with a handful of pork and a spoonful of the pickled onions, squeeze lime over the top, and eat right away.

Note Swap charred cabbage or fresh cilantro for the onions. Leftover pork keeps in the fridge for three days; reheat it gently with a splash of water. Serve with hot sauce, cotija cheese, or a lime crema on the side to stretch the dish.

Shredded pulled pork finds its way into a quick fried rice, loosened with soy and ginger and finished with a fried egg. This is the kind of supper that turns leftovers into something you wanted to eat all along.

Serves 2. 20 minutes, 18 at the stove.

About 1490 calories a serving, 59 g protein, 155 g carbohydrate, 67 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1/2 small diced onion and 1 minced garlic clove and cook until soft, about 2 minutes, stirring now and then.
2. Add 3 cups pulled pork, 2 cups cooked rice, 2 tablespoons soy sauce, and 1 teaspoon grated ginger. Toss everything to break up any clumps and warm through, about 3 minutes, scraping the bottom of the pan. Taste and season with salt and pepper.3 min
3. Push the rice to the sides of the pan. Add 1 tablespoon oil to the center and crack 2 eggs into it. Let them cook undisturbed until the whites set, about 3 minutes, while the rice stays warm around the edge. Slide the fried eggs onto a board and chop them coarsely.3 min
4. Toss the chopped egg through the rice to distribute it. Divide between two bowls and serve hot.

Note Swap the rice for ramen noodles or couscous if you have them. Leftovers keep, covered, for three days and reheat in a hot skillet with a splash of water. Serve with a small salad or pickled vegetables on the side.

Leftover pulled pork becomes crispy-edged hash, topped with runny eggs. The shelf does most of the work, so you spend twenty minutes and not much more. A weeknight dinner that tastes like you tried harder than you did.

Serves 2. 25 minutes, 20 at the stove.

About 500 calories a serving, 16 g protein, 45 g carbohydrate, 28 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Cut 1 pound of potatoes into half-inch dice and toss with 2 tablespoons of oil, salt, and pepper. Spread on a large skillet over medium-high heat and do not stir for five minutes while you dice 1 medium onion.5 min
2. Stir the potatoes and onion together, breaking up any stuck bits. Let them cook for another five minutes without stirring until they brown underneath.5 min
3. Shred the pulled pork into bite-sized pieces and fold it into the hash with salt and pepper. Cook without stirring until the bottom is deeply browned, three minutes more.3 min
4. Push the hash to the edges of the pan. Add 1 tablespoon of butter to the center and crack four eggs into the pan, yolks whole. Cook until the whites set, about four minutes, tilting the pan so that raw egg runs into the hot surface.4 min

Note Swap diced ham or cooked chicken for the pulled pork. Leftovers keep, covered, for three days; reheat gently in a skillet. Serve with hot sauce, hot pickled peppers, or a sharp green salad.