Pulled Pork Casserole
This Pulled Pork Casserole transforms leftover barbecue pork into one of the coziest weeknight dinners you'll make all month. Smoky, saucy pulled pork gets layered with black beans and sweet corn, then baked under a golden cornbread topping until everything is bubbly and set. It's the kind of dish that looks like it took hours but really comes together in about 45 minutes, making it perfect for busy weeknights when you still want something that feels homemade.
Equipment
- 9x13-inch baking dish
- Large skillet for sauteing the vegetables
- Mixing bowls one large and one medium
- Whisk
- Measuring cups and spoons
- Silicone spatula
- Meat shredder claws (optional) if you are pulling your own pork
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 3 cups cooked pulled pork homemade or store bought
- 1 cup barbecue sauce plus more for serving
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese divided
- 1 box (8.5 ounces) cornbread mix
- ⅓ cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter melted
- sliced green onions for garnish (optional)
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with nonstick spray or butter and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for about 5 minutes until softened and translucent. Season lightly with salt.
- Reduce heat to low and stir in barbecue sauce. Add pulled pork, black beans, and corn, stirring until well combined. Sprinkle in smoked paprika and garlic powder, season with salt and pepper, and simmer for 2 to 3 minutes.
- Spread the pulled pork mixture evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
- In a medium bowl, whisk together cornbread mix, milk, egg, and melted butter until just combined. Fold in remaining 1 cup of cheddar cheese, then spoon and spread evenly over the pork layer.
- Bake for 30 to 35 minutes until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Let rest for 5 to 10 minutes before serving.
- Sprinkle sliced green onions over the top if using. Scoop into bowls or plates while warm and serve with extra barbecue sauce on the side.
Notes
- Drain any excess liquid from canned corn and beans so the filling doesn't turn watery.
- Use pulled pork that's already well sauced for extra flavor throughout the layers.
- Grate your own cheese instead of using pre-shredded bags for smoother melting.
- Don't skip the resting time after baking, since it helps the casserole hold its shape when sliced.
- Cover the dish loosely with foil for the first 20 minutes if your topping is browning too fast.
- Swap black beans for pinto beans or omit them entirely for a bean-free version.
- Use a Tex-Mex blend of cheese instead of cheddar for a slightly different flavor profile.
- Stir diced jalapenos into the cornbread batter for a spicier topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled leftovers in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 32gProtein: 24gFat: 21gSodium: 690mgFiber: 4gSugar: 9g
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