Pulled Pork Casserole

The perfect way to use up your leftover pulled pork, this Pulled Pork Casserole will quickly become a family favorite. Made with wholesome, simple ingredients, it is packed with barbecue flavor and just cheesy enough to taste like comfort food. Plus you'll love how easy it is to make- see the post for make-ahead and freezing tips!

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips and Notes
• And if you liked this recipe...
• Recipe Card
• Comments

If you miscalculated how much pulled pork per person and have found yourself with an abundance, let me introduce you to my favorite simple yet delicious way to use it.

Casserole. Pulled pork casserole to be exact. It's flavorful. It's easy. And even if you have an aversion to casseroles, it might just change your mind (as might Buffalo Chicken Casserole) because:

• Made for Meal Prep. Freezer friendly and even tastier as leftovers, you can make it ahead of time and either bake it when you want to eat it or you can fully bake it and divide the leftovers into containers for grab-and-go lunches.
• Delicious. Tender pulled pork, barbecue sauce, rice and veggies, this casserole is packed with flavor. Not to mention, the texture is spot-on as well (if you have bad memories of mushy casseroles- this is not that!). In fact, this casserole is so delicious, you might plan to make extra pulled pork just to make this.
• Simple Ingredients. You won't find any can of cream soup or other overly processed foods in this recipe (or in this chicken and rice casserole for that matter!). Instead it is filled with whole grains, protein, veggies and shredded cheese.

So let's make some casserole!

The Ingredients

• Brown Rice- I prefer long grain brown rice for this recipe as I find it has the best texture. You can use white rice though if you prefer.
• Pulled Pork- I always use my simple no sugar pulled pork for this recipe. However, it will work with most pulled pork recipes so long as their flavors are "barbecue"-ish and taste good with the other ingredients in this dish (as in I wouldn't recommend using this Chinese- inspired version).
• Bell Pepper- Any color will work. Feel free to leave it out if needed.
• Red Onion- Yellow or white onion will work as well.
• Black Beans- Either canned or homemade will work. Be sure to drain and rinse before using.
• Diced Chiles- A can of these adds so much moisture and flavor. If you can't find them, you can sauté a jalapeño with the onions and peppers or leave it out if needed.
• Barbecue Sauce- I typically use my go-to no cook bbq sauce for this recipe but you can use whatever barbecue sauce you like best. Depending on the sauce you use, you may need to add salt and pepper to taste.
• Cheddar Cheese- For best melting, I highly recommend shredding your own cheese. Pepper jack cheese is also tasty in this recipe.
• Avocado Oil- Olive oil or another cooking oil will work.

The Method

1. Prepare Rice. Cook 1 cup of rice as per the package directions. I recommend using just slightly less water than is suggested as the rice will continue to absorb liquid in the casserole and you don't want it to turn out mushy.

2. Sauté Vegetables. To a skillet, add ½ tablespoon of oil and sauté the onions and peppers over medium heat until tender and lightly caramelized, about 10 minutes.

3. Assemble. Add the rice, pulled pork, sauteed vegetables, BBQ sauce, canned chiles, black beans and ½ cup of shredded cheese to the casserole dish. Stir until well combined. Top with the remaining ½ cup of cheese.

4. Bake. Bake in a 350 F preheated oven for 20-25 minutes until the cheese is bubbly and melted.

Let stand for 5 minutes and then serve.

5. Serve. Garnished with cilantro and green onions, as desired.

Leftovers and Storage

To Store: Store leftovers of this pork casserole in an airtight container for up to 4 days.

To Freeze: Freeze leftovers in an airtight container for up to 3 months. The full pulled pork casserole can also be frozen before or after baking (allow to cool in the refrigerator first so that the pan doesn't crack). Cover tightly with plastic wrap or a well fitting lid.

To Reheat: Small portions of leftovers can be reheated in the microwave until warmed through. The full casserole can be reheated in the oven for 40-45 minutes at 350 F.

Make Ahead: This is a great meal to include on a meal prep weekend. While it is not exactly a one dish dinner, you can save on cleaning and cooking time during the week by prepping it ahead.

Assemble completely but don't bake. Cover tightly with plastic wrap or a well fitting lid and place in the refrigerator for up to 2 days or freeze for up to 3 months. Casseroles like this are such a handy freezer meal!

Bake at 350 F for 40-45 minutes until heated through. Heat covered for the first 35 minutes, then remove the lid so that the cheese gets crispy.

Make it Your Own

• Add More Vegetables- To the sautéed veggie mixture (peppers and onions), you can add more. Some tasty ones in this recipe are:
  • Carrots
  • Spinach (add in the last 1-2 minutes)
  • Corn
• Use a Different Grain- In place of the rice, you can use quinoa or farro.
• Use Chicken Broth- If you'd like to add more flavor to your rice, you can cook it in chicken broth instead.
• Leftover Carnitas Casserole- Use pork carnitas in place of the pulled pork and enchilada sauce in place of the bbq sauce.

Serving Ideas

Wondering what to serve with this pulled pork casserole recipe? It goes great with:

• Bread: Sourdough Garlic Bread, Corn Tortillas or Cornbread are all good options.
• Vegetables: Like some Sautéed Carrots and Spinach.
• Salad: Try it with Santa Fe Salad or a simple green salad.

Tips and Notes

• Shred Your Own Cheese- As I always recommend when making nachos, too, be sure to shred your own cheese as it will melt better (and we're really just here for the cheese pull, no?).
• Don't Overcook Your Rice- You want your rice to be just cooked for this recipe so that you don't end up with a mushy casserole. And be sure to use long grain brown rice for best texture.

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And if you liked this recipe...

...you might also like:

• Cajun Shrimp and Rice Skillet
• Buffalo Chicken and Potato Casserole
• Italian Sausage Rice Skillet
• Chicken Spinach Rice Casserole

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