This pulled pork casserole is comfort food at its easiest: saucy BBQ pork layered with sweet corn, peppers, and cheddar under a golden Jiffy cornbread crust. It is the perfect way to turn leftover or store-bought pulled pork into a cozy one-dish dinner. Add a crisp green salad or slaw and supper is done!
More ways to use Pulled Pork:
Leftover Pulled Pork Casserole
Whenever I slow-cook a big pork shoulder, we end up with plenty of tender shredded pork for a second meal. This casserole is my favorite way to use it: the meat is already cooked, so dinner comes together quickly. It is hearty enough to satisfy the whole family and forgiving enough to make your own.
This recipe is fantastic. So easy and flavorful. It was a big hit with all my friends I had over for dinner. I have also made it with bbq chicken. Thank you for the great recipe.
– Phyllis
Before You Get Started
A few small choices make the difference between a good casserole and a great one. Keep these in mind before you start:
- Use thick, sweet BBQ sauce. A thin, watery sauce makes the filling loose and the cornbread topping soggy.
- Grate the cheese by hand. It melts more smoothly into the topping than pre-shredded cheese from a bag.
- Any cooked pulled pork works. Use leftover, store-bought, or swap in rotisserie chicken or my BBQ Beef in a pinch.
How to Make Pulled Pork Casserole
Because the pork is already cooked, this casserole is mostly assembly. Here is how it comes together:
Try it another way
Need to cook the pork first? My Top 10 Pork Shoulder Recipes has oven and slow cooker options for plenty of tender shredded meat.
Step 1: Make the Filling
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and bell pepper and cook until the onion is translucent and the pepper is tender, about 5 minutes.
Reduce the heat to low, stir in the BBQ sauce, and simmer for 1 to 2 minutes to thicken slightly.
Stir in the frozen corn and pulled pork, then taste and season with salt and pepper.
For a little heat, stir in chopped jalapenos, a dash of cayenne, or a drained can of Rotel tomatoes with green chilies.
Step 2: Layer and Add Cheese
Spread the pork mixture in an even layer in a greased 2-quart baking dish. Sprinkle half of the grated cheddar over the top.
Cheddar is my go-to, but Monterey Jack, Pepper Jack, Colby Jack, or mozzarella all melt nicely here.
Step 3: Mix the Cornbread Topping
Whisk together the Jiffy corn muffin mix, egg, and milk in a small bowl, then fold in the remaining cheese.
Dollop the batter over the filling and use the back of a spoon to spread it until it covers most of the dish.
Step 4: Bake
Bake in a 350°F oven for 30 to 35 minutes, until the topping is golden brown and cooked through.
Let the casserole rest for 5 to 10 minutes so it sets, then garnish with sliced green onions or chopped fresh herbs.
To feed a bigger crowd, double everything and bake in a 13 x 9-inch dish.
Love a Jiffy shortcut?
My 20 Jiffy Mix Recipes turns that little blue box into everything from casseroles to sweet corn muffins.
Serving Suggestions
The cornbread bakes right on top, so you do not need a separate bread on the side. What this casserole really wants is something cool and crisp to balance the rich, saucy pork. A tangy slaw or a bowl of marinated cucumbers does the job, and for a bigger spread you can round it out with a few classic barbecue sides.
Storage Tips
Store leftover pulled pork casserole in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.
Make it ahead: you can freeze the fully baked casserole, then thaw and reheat when you are ready. I would not freeze it unbaked with raw cornbread batter on top, since the topping bakes best fresh.
To reheat: cover a whole casserole loosely with foil and warm in a 350°F oven until heated through, about 15 to 20 minutes. Reheat individual portions in the microwave for 1 to 2 minutes.
More Leftover Pulled Pork Recipes
A batch of pulled pork stretches into so many meals beyond sandwiches. Here are a few of our favorite ways to use it up:
- Pizza: add to my Flatbread BBQ Chicken Pizza in place of the chicken.
- Tacos: warm it with a little sauce and tuck it into tortillas, or make my Slow Cooker Carnitas from scratch next time.
- Soup and stew: stir the shredded meat into my Virginia Brunswick Stew.
- Other casseroles: use it in place of the chicken in my King Ranch Chicken or my Chicken Enchilada Casserole.
- Salad or rice bowl: pile the warm pork over greens or rice with corn, cheese, and a drizzle of BBQ ranch.
Frequently Asked Questions
Can I make this pulled pork casserole in the slow cooker?
You can, with one important step: line the lid of the slow cooker with paper towels to catch condensation, or the cornbread topping will steam and turn soggy. Cook on low until the topping is set, keeping in mind that the timing varies by cooker. For the most reliably golden crust, though, the oven is still your best bet.
Can I use homemade cornbread instead of Jiffy mix?
Absolutely. Use enough scratch cornbread batter to stand in for one 8.5 ounce box, which is roughly 1.5 cups. If your batter is on the thick side, stir in a splash more milk so it spreads easily over the filling.
How do I keep the cornbread topping from getting soggy?
Start with a thick BBQ sauce and simmer the filling so it is not runny before you add the topping. Bake until the crust is fully set and golden, then let the casserole rest for 5 to 10 minutes so everything firms up before you cut into it.
More Easy Cornbread Casseroles
- Chili Dog Casserole
- Leftover Cornbread Cowboy Casserole with Chicken
- Cornbread and Ground Beef Casserole
- BBQ Chicken Cornbread Casserole
- Sloppy Joe Cornbread Casserole
Really good! Family loved it.
– Tom
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pulled Pork Casserole with Cornbread Topping
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced (about 1 cup)
- 1 medium green bell pepper, seeded and diced
- ¾ cup barbecue sauce
- 1 cup frozen corn kernels (no need to thaw in advance)
- 2 cups pulled pork
- 1 cup (4 ounces) grated cheddar cheese, divided
- 1 (8.5 ounce) box Jiffy corn muffin mix, plus the egg and milk called for on the box
- Kosher salt and ground black pepper, to taste
Instructions
PREPARE THE DISH
- Preheat the oven to 350°F. Lightly grease a 2-quart baking dish (an 11 x 7-inch dish or a deep square dish); set aside.
MAKE THE FILLING
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and bell pepper; cook and stir just until the onion is translucent and the bell pepper is tender, about 5 minutes.
- Reduce the heat to low, add the barbecue sauce, and simmer for about 1-2 minutes. Stir in the frozen corn and the pulled pork. Taste and season with salt and pepper if desired.
- Spread the pork mixture in an even layer in the bottom of the prepared baking dish. Sprinkle with ½ cup of the grated cheese.
PREPARE THE CORNBREAD TOPPING
- In a separate bowl, prepare the cornbread batter according to the package directions. Stir in the remaining ½ cup of grated cheddar cheese.
- Dollop the batter all over the top of the casserole, then use the back of a spoon to gently spread it until it covers most of the dish.
BAKE
- Bake the casserole for 30-35 minutes, or until the crust is golden brown and cooked through. Let stand for about 5-10 minutes before serving.
Notes
- Season to taste: the salt and pepper you need will depend on the seasoning on your meat and the BBQ sauce you use. Taste the pork mixture before adding the topping.
- Sauce matters: use a thick, sweet BBQ sauce so the filling is not watery under the cornbread.
- Cheese: grate a block by hand for the smoothest melt. Monterey Jack, Pepper Jack, Colby Jack, or mozzarella also work.
- Meat swaps: use leftover, store-bought, rotisserie chicken, or leftover BBQ beef.
- Make it spicy: add chopped jalapenos, hot sauce, cayenne, or a drained can of diced tomatoes or Rotel to the pork mixture.
- Bigger batch: double all ingredients and bake in a 13 x 9-inch dish.
- Slow cooker: line the lid with paper towels to absorb moisture, or the cornbread topping will turn soggy.
- Storage: keeps in the fridge for 3 to 4 days or the freezer for up to 3 months. Reheat covered at 350°F, or microwave individual portions for 1 to 2 minutes.
Nutrition
Originally published in June, 2022, this post was updated in August, 2026.
Really tasty & quick to put together. Thanks for the recipe!
Thank you so much!
This recipe is fantastic. So easy and flavorful. It was a big hit with all my friends I had over for dinner. I have also made it with bbq chicken. Thank you for the great recipe.
That’s wonderful to hear. Thank you, Phyllis!
Thank you!! I’m struggling to find recipes with leftovers so I don’t have to put a bunch of stuff in the freezer. I had to use regular cornmeal and I measured it out 8.5 oz. I had to add some more milk, but it turned out great. I also did it in one pan that was oven safe.
We’re so glad you were able to make it work for you, Laurie!
Very good! I had some leftover pulled pork I needed to use and found this recipe. I didn’t have a green pepper, but I used four small sweet peppers that I had on hand and a leftover half a red onion. I also did not have a cornbread mix but I used my scratch cornbread recipe. I just flung a few jalapeno slices on top of the cornbread batter before baking. That way folks can avoid the heat if they don’t care for it. I wish I took pictures! The wife loved it.
We’re so glad you were able to make it work for you, Rick! Thank you for trying it out and taking the time to leave feedback.
This was a great recipe! I added fresh corn and fresh quarters grape tomatoes to pork mixture.
Added fresh corn and sharp cheddar cheese to corn bread topping.
So yummy, I will make again!
Wonderful! Thanks, Angie. Your additions sound perfect!
Easy, homestyle meal for small family. Nice twist to use up our pulled pork leftovers.
Thank you, Deborah! We’re glad you enjoyed it.
Loved this recipe it was delicious
Thank you, Dorothy! We’re so glad you enjoyed it.
Really good! Family loved it.
Awesome, thanks Tom!
Can you freeze casserole ahead of time then thaw and add cornbread topping before cooking in the oven
Hi Mary,
We haven’t tested it but think it would work. You can also freeze the baked dish for up to 3 months! Then, just thaw and reheat covered with foil at 350°F oven until warmed through.
Can i make the pulled pork casserole in the crock pot?
Hi, Lori! I think you could make it work, but I’m not sure on the timing. Also, you will want to line the top of your slow cooker with paper towels to absorb the excess moisture; otherwise you’ll end up with a very soggy cornbread topping.
Hi! I just prepared this and already put the corn bread batter on top and realized I forgot to add the cheese!!! Maybe You can add it to the finished product???
Yep, no problem! I would just top it with shredded cheese when you serve it, if you want. You can also just leave the cheese off entirely — it will still be delish! 🙂
Sweet Baby Ray’s is the worst BBQ sauce on the market! And if you read the ingredients, I’m sure you’ll agree. If you use a sauce like Rendezvous, which is marketed by the famous Rendezvous Restaurant in Memphis, you’ll never use anything else! But that’s just my opinion, and we all know what they say about those.
easy and delicious! great for entire family and can prep ahead, then just toss it in oven when ready to eat
Thank you! We’re so glad you enjoyed it.