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With just 5 minutes of prep, this dump-and-bake bbq pulled pork casserole is an easy dinner that cooks in one dish! There’s no need to pre-cook the rice or the veggies — just stir everything together and pop it in the oven.
Table of Contents
- Leftover Pulled Pork Casserole
- The Best Pork to Use for Casserole
- Ingredients
- How to Make Dump-and-Bake Pulled Pork Casserole
- Serving Suggestions
- Preparation and Storage Tips
- More Leftover Pulled Pork Recipes
- Recipe Variations
- Tips for the Best Pulled Pork Casserole Recipe
- Dump-and-Bake BBQ Pulled Pork Casserole Recipe
I regularly hear from so many of you who love my dump-and-bake recipes for easy weeknight dinners. Whether you stir together a cheesy chicken and rice casserole, a meatball casserole, this flavorful dump-and-bake chicken tzatziki with rice, or a chicken parm casserole, these meals are always a hit. This particular pulled pork and rice casserole happens to be a favorite way to use up those leftovers stashed in your fridge, or a simple option to take advantage of a tub of store-bought smoked meat. It’s quick, kid-friendly comfort food at its best!
Leftover Pulled Pork Casserole
I love the ease of a Crock Pot full of bbq pulled pork, which we can serve on sandwiches, on salads, on pizza, in baked potatoes, or with our favorite Southern sides. Whenever I prep a big pork shoulder, though, we always have ample leftovers to enjoy in another meal. If you find yourself in the same situation — with plenty of tender, succulent shredded pork to enjoy — then this leftover pulled pork casserole is the perfect solution.
You’ll love the flavorful combination of rich shredded pork in a sweet, tangy sauce with rice and carrots. Add some grated cheddar cheese on top and you’ve got a simple, one-dish dinner ready with minimal effort. It’s the perfect leftover pulled pork recipe!
The Best Pork to Use for Casserole
Since pork shoulders (or pork butts) are really large cuts of meat, they’re the dinner that keeps on giving. Cook it once, and you’ll have leftovers for days! Fortunately, you can make this pulled pork casserole with almost any shredded pork that you have available. Try Crock Pot Pulled Pork with Apricot Preserves, Dr. Pepper Pulled Pork, Classic Slow Cooker Pulled Pork, Mississippi Pulled Pork, or a Cider-Braised Pork Shoulder Roast.
No leftovers in your kitchen? No problem! You can purchase prepared bbq pulled pork from the grocery store (such as Lloyd’s brand or Jack Daniel’s brand), or buy pork bbq from a local restaurant. In a pinch, use shredded chicken, store-bought rotisserie chicken, or even bbq beef!
Do you cook rice before putting it in a casserole?
While most casserole recipes call for cooking the rice before mixing it into the dish, this particular recipe is designed specifically for uncooked rice. That means that you do not boil the rice in a saucepan on the stovetop before adding it to the casserole dish.
Instead, the rice cooks right in the oven with the rest of the ingredients. This requires extra liquid in the pan (since the rice absorbs a lot of liquid as it cooks), and extra cooking time to make sure that the rice is tender.
Ingredients
This is just a quick overview of the ingredients that you’ll need for an easy pulled pork casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Low-sodium chicken broth: extra liquid in the pan that flavors the rice as it cooks. Water will also work as a substitute.
- Barbecue sauce: I like a thick, sweet bbq sauce in this dish, such as Sweet Baby Ray’s brand.
- Strained dill pickle brine: the juice from a jar of dill pickles adds a nice acidic component to brighten up the dish.
- Dried oregano, seasoned salt, onion powder, garlic powder, and ground black pepper: seasoning that flavors the casserole.
- Long-grain white rice: do not substitute with brown rice, instant rice, or any other variety of rice, since the amount of liquid and the total cooking time are designed specifically for uncooked white rice.
- Shredded or matchstick carrots: grate the carrots so that they’re tender by the end of the cooking time. For an alternative, try frozen or canned corn.
- Pulled smoked pork: I use a 16-ounce package of store-bought Jack Daniel’s pulled pork in barbecue sauce, but leftover shredded pork is also a great option if you have it.
- Cheese: I use grated sharp cheddar cheese, but just about any good melting cheese will work. Try Monterey Jack cheese, Pepper Jack cheese, Colby Jack cheese, or mozzarella cheese.
How to Make Dump-and-Bake Pulled Pork Casserole
This southern pulled pork and rice casserole is the perfect solution when you need an easy meal. I’ve included the detailed cooking instructions in the recipe card at the bottom of the post, but here’s the quick version:
- Whisk together the liquid and seasoning in a greased 9 x 13-inch casserole dish.
- Stir the rice, carrots, pork, and some cheese into the broth mixture in the prepared baking dish.
- Cover and bake until the rice is tender.
- Sprinkle more cheese over top and pop it under the broiler.
- Garnish with chopped fresh herbs and pickled red onions, if desired!
Serving Suggestions
This is basically an entire meal in one dish, thanks to the meat, rice, and veggies. That said, if you’d like to round out the supper, pair the leftover pulled pork casserole with any of the following sides:
- Coleslaw or Vinegar Coleslaw
- Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Baked Potato Wedges, Twice Baked Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, Baked Potatoes, or Easy Potato Salad
- Cast Iron Cornbread, Sour Cream Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Broccoli Cornbread, Honey Butter Cornbread, or Cornbread Muffins
- Sour Cream Blueberry Muffins or Blueberry Corn Muffins
- 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, 7UP Biscuits, or Cheddar Biscuits with Chives and Bacon
- Pumpkin Bread or Pumpkin Muffins
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- 3-Ingredient Sour Cream Muffins
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon
- Okra and Tomatoes
- Southern Squash Casserole
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice.
- Storage: This pulled pork casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice will dry out a bit as it sits.
- I do not recommend freezing these leftovers, as rice tends to get mushy when thawed.
- How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.
More Leftover Pulled Pork Recipes
If you find yourself with plenty of extra meat, here are some other easy leftover pulled pork recipes to try:
- Pizza: swap out the chicken and use leftover pulled pork to make bbq pulled pork flatbread pizzas.
- Nachos: pulled pork nachos are salty, crunchy, sweet, and savory!
- Salad: serve the shredded meat on top of a bed of greens, drizzle with bbq ranch dressing, and add plenty of fresh tomatoes, corn, green onions, cheese, and jalapeno peppers.
- Tacos: grab some flour tortillas or corn tortillas and make pulled pork tacos (or “carnitas”).
- Soup: use the leftover meat in a soup, stew, or chowder in lieu of chicken. Try this vegetable soup or this Brunswick stew.
- Pulled Pork Sandwiches: reheat the leftover meat and serve pulled pork on toasted sandwich rolls or brioche buns.
- Mac and Cheese: make pulled pork mac and cheese by adding the leftover meat to this recipe.
- Casseroles: while this casserole is obviously a good option, you can use leftover pork in other casseroles that call for chicken. For instance, try this king ranch casserole with the leftover pulled pork, or make a pulled pork enchilada casserole.
Recipe Variations
- Swap out the carrots for different vegetables. Frozen peas or corn, frozen mixed vegetables, grated zucchini, sauteed sliced mushrooms, frozen (thawed) baby broccoli florets or steamed broccoli are all good options.
- Add buttered Ritz crackers, crushed corn chips, buttered seasoned bread crumbs, or buttered panko breadcrumbs if you like a crunchy topping.
- Add a can of drained and rinsed black beans or pinto beans to make it more hearty and satisfying.
- Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.
Tips for the Best Pulled Pork Casserole Recipe
- Use leftover pulled pork from a previous meal, purchase a tub of prepared pulled pork from the grocery store, or pick up takeout pulled pork from a local restaurant.
- The store-bought tubs of prepared pulled pork come already seasoned and in a bbq sauce. That’s great — it just adds more flavor to the casserole! If you have plain smoked pork, you may want to toss it with extra barbecue sauce, salt, pepper, or other spices (like chili powder, cumin, or cayenne) before transferring the mixture to the baking dish.
- This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
- Be careful not to overcook the casserole, or the rice will become mushy and gummy.
- Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
- Garnish the casserole with chopped fresh herbs (such as fresh cilantro, parsley, thyme, or chives), quick pickled red onions, sliced dill pickles, or sliced green onions for even more flavor.
More Dump-and-Bake Recipes
Dump-and-Bake Chicken Mushroom Casserole
50 minutes mins
Dump and Bake Chicken Alfredo Pasta Casserole
48 minutes mins
Dump-and-Bake Ham & Cheddar Casserole
1 hour hr 5 minutes mins
Looking for even more inspiration? Check out this collection of 65+ dump-and-bake dinners!
Dump-and-Bake BBQ Pulled Pork Casserole
Ingredients
- 1 (14.5 ounce) can low-sodium chicken broth (about 1 ¾ cups)
- ½ cup barbecue sauce
- ¼ cup strained dill pickle brine
- 1 teaspoon dried oregano (or 2 teaspoons chopped fresh oregano)
- ¾ teaspoon seasoned salt (such as Lawry’s brand)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup uncooked long grain white rice
- 1 cup shredded or matchstick carrots
- 1 lb. pulled smoked pork (about 2 cups) (I use Jack Daniel's brand, but leftover pulled pork is also great!)
- 1 ½ cups grated sharp cheddar cheese, divided
- Optional garnish: chopped fresh parsley, oregano, thyme or other herbs; pickled red onions
Instructions
- Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- Add chicken broth, barbecue sauce, pickle brine, oregano, seasoned salt, onion powder, garlic powder, and black pepper to the prepared dish. Whisk until completely combined.
- Stir in uncooked rice, carrots, pork, and ½ cup of the grated cheese.
- Cover tightly with foil and bake for 55-60 minutes, or until the liquid is absorbed and the rice is tender. Use a fork to fluff the rice, and taste to make sure that the rice is tender. Season with salt and pepper, if desired. Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
- Garnish with chopped fresh herbs and pickled red onions, if desired, and serve!
Notes
- Use leftover pulled pork from a previous meal, purchase a tub of prepared pulled pork from the grocery store, or pick up takeout pulled pork from a local restaurant.
- The store-bought tubs of prepared pulled pork come already seasoned and in a bbq sauce. That’s great — it just adds more flavor to the casserole! If you have plain smoked pork, you may want to toss it with extra barbecue sauce, salt, pepper, or other spices (like chili powder, cumin, or cayenne) before transferring the mixture to the baking dish.
- This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
- Be careful not to overcook the casserole, or the rice will become mushy and gummy.
- Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
- Garnish the casserole with chopped fresh herbs (such as parsley, thyme, or chives), quick pickled red onions, sliced dill pickles, or sliced green onions for even more flavor.
