Wash potatoes, pierce with a fork, then microwave or boil until they are tender but still able to be sliced. (Meal prep time saver: Do this the night before and refrigerate, which will also make them easier to slice!) This took about seven minutes in my microwave, but microwave cooking times will vary.

While potatoes are cooking, start the process of cutting the corn kernels off the cob, chopping the onion and green onion, and rinsing and draining the beans.

Remove potatoes to a separate dish. Carefully add 1 tablespoon olive oil to the skillet, scrape up the browned bits from the bottom, and add in the onion. Cook for one minute, then stir in the corn, chili powder, and cumin. Continue to saute over medium-high heat (stirring only occasionally and continuing to scrape up the browned bits) for about four minutes, or until corn is nicely browned.

While your corn is cooking, stir together black beans in a bowl with cumin and chili powder. Microwave the beans for about a minute until just warmed through.

Heat up the leftover pork. Assemble your Southwest pulled pork and potato bowls using pan-fried potatoes, leftover pulled pork, spiced up black beans, and pan-roasted corn, then top everything with shredded cheese and green onion.