Preheat the oven to 375 degrees F (190 degrees C).
Combine cooked pork, enchilada sauce, Rotel tomatoes, black beans, corn, onion, cilantro, and olives in a large bowl.
Spread mixture into a 9x13-inch casserole dish.
Combine corn bread mix, milk, egg, and butter in another medium bowl.
Pour over pork mixture.
Spread Cheddar cheese on top.
Bake until cheese is melted, cornbread is cooked through, and casserole is hot, about 35 minutes.
Storage:To store leftovers, cover tightly with plastic wrap or place them in a storage container with an airtight lid and refrigerate for up to 3 days.To reheat, simply place leftovers into the microwave and heat them until warm.You can also freeze leftovers in an airtight container or freezer bag for two to three months. Tips:
To test the cornbread for doneness, stick a toothpick into the bread near the center and remove it - it should come out clean.
If you don't have any leftover pulled pork just season a pork butt with taco seasoning and toss it in the slow cooker for about 8 hours on low.
Try to spread the cornbread batter as evenly as possible over the pork mixture.