With just 5 minutes of prep, this dump-and-bake pulled pork casserole turns leftover or store-bought pulled pork into an easy one-dish dinner. The rice, carrots, and cheese bake right in the pan; no pre-cooking required!
Other great recipes to use up that leftover pulled pork
Before You Get Started
A few key details make the difference between tender, flavorful rice and a gummy casserole. Read through these before you start:
- Stick with long-grain white rice. The liquid ratio and bake time are designed specifically for it. Brown rice, instant rice, or wild rice will throw off the results.
- Cover the dish tightly with foil. Trapped steam is what cooks the rice through. A loose seal is the most common reason a dump-and-bake turns out underdone.
- Grate or matchstick the carrots. Larger chunks won’t soften in the bake time. Pre-shredded bagged carrots work perfectly here.
What Pulled Pork to Use
Just about any cooked pulled pork works in this casserole, so use whatever is easiest to pull together.
Leftover pulled pork from an earlier meal is the most common starting point, and one of the best reasons to make this casserole in the first place.
Store-bought BBQ pulled pork from the grocery store refrigerated case (brands like Jack Daniel’s work well) is a great shortcut. So is a tub of pulled pork from your local BBQ spot.
If your pork isn’t already sauced, toss it with a little extra barbecue sauce before adding it to the dish so every bite stays moist and flavorful.
Starting from scratch? Try one of these homemade pulled pork recipes:
How to Make Pulled Pork Casserole
Since the rice cooks right in the oven with the other ingredients, you’ll skip the stovetop entirely. Here’s how the whole thing comes together:
Step 1: Whisk the sauce
Add the chicken broth, barbecue sauce, pickle brine, and seasonings to a greased 9 x 13-inch baking dish. Whisk until smooth.
The pickle brine is the secret here, adding a tangy lift that balances the sweet BBQ sauce.
Step 2: Add everything else
Stir the uncooked rice, shredded carrots, pulled pork, and half of the cheese into the dish until everything is evenly distributed and submerged in the liquid.
⇢ Don’t drain the pork. If you’re using a store-bought tub with sauce, scrape it all in. That extra flavor works to your advantage.
⇢ Want to switch up the veggies? Swap the carrots for frozen peas, corn, grated zucchini, or sauteed mushrooms. A drained can of black beans or pinto beans stirred in with the pork makes the casserole even more filling.
Step 3: Cover and bake
Cover the dish with foil, pressing the edges down firmly to seal.
Bake at 375°F for 55 to 60 minutes, until the liquid is absorbed and the rice is tender. Taste a few grains to check.
If the rice isn’t quite there yet, cover the dish back up tightly and give it another 5 to 10 minutes. A loose seal is almost always the reason.
Step 4: Top with cheese and broil
Remove the foil, fluff the rice gently with a fork (don’t stir with a spoon, which can compact the grains), and sprinkle the remaining cheese over the top.
Slide the dish under the broiler for a minute or two, just until the cheese melts and turns golden in spots.
⇢ For a crunchy topping, sprinkle buttered Ritz crackers, crushed corn chips, or buttered panko over the cheese before broiling.
Step 5: Garnish and serve
Top with chopped fresh herbs like parsley, cilantro, or chives. Sliced dill pickles or green onions are great too.
Serve straight from the pan while everything is bubbly and hot.
What to Serve Alongside
This casserole has the meat, rice, and veggies covered, so it doesn’t need much alongside it. A simple Southern side or two rounds out the plate:
- Traditional Coleslaw for a cool, creamy contrast
- Cast Iron Cornbread or Cornbread with Creamed Corn
- Homemade Baked Beans
- Southern-Style Green Beans or Arkansas Green Beans
- Cucumber Tomato Onion Salad
Storage and Reheating
Make Ahead: You can assemble the casserole a few hours in advance, or cover and refrigerate it overnight before baking. The rice will start to soften as it sits, so reduce the bake time by 5 to 10 minutes to avoid gummy grains.
Refrigerator: Store leftovers in an airtight container in the fridge for 3 to 4 days. The rice dries out slightly as it sits.
Freezing: Not recommended. Rice tends to turn mushy once thawed.
Reheating: Cover and warm in a 350°F oven for 20 to 25 minutes, or microwave individual portions for 1 to 2 minutes on high.
Frequently Asked Questions
Can I use cooked rice instead of uncooked?
No. This recipe is built around raw long-grain white rice, which absorbs the liquid as it bakes. Cooked rice would turn to mush and throw off the ratios. If you only have cooked rice on hand, try my pulled pork casserole with cornbread topping instead.
Why is my rice still crunchy after baking?
The most common cause is a loose foil cover letting steam escape. Press the foil down tightly around all four edges, return the dish to the oven, and bake another 5 to 10 minutes. Glass and ceramic dishes also bake more slowly than metal, so a little extra time may be needed.
Can I swap the carrots for a different vegetable?
Yes. Frozen peas, frozen corn, grated zucchini, sauteed mushrooms, or thawed baby broccoli florets all work. Keep the amount close to 1 cup so the liquid ratio stays balanced.
Can I make a smaller batch?
Yes. Cut all ingredients in half and bake in an 8-inch square dish. The bake time stays about the same.
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!
BBQ Pulled Pork Casserole
Equipment
- 9 x 13-Inch Baking Dish
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)
- 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. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- Whisk the chicken broth, barbecue sauce, pickle brine, oregano, seasoned salt, onion powder, garlic powder, and black pepper directly in the prepared dish until fully combined.
- Stir in the uncooked rice, carrots, pulled pork, and ½ cup of the grated cheese. Make sure everything is evenly distributed and submerged in the liquid.
- Cover the dish tightly with foil, pressing the edges down firmly to seal in the steam. Bake for 55 to 60 minutes, or until the liquid is absorbed and the rice is tender. Taste a few grains to check; if the rice is still firm, re-cover tightly and bake another 5 to 10 minutes.
- Uncover and fluff the rice gently with a fork (don't stir with a spoon, which can compact the grains). Season with salt and pepper to taste.
- Sprinkle the remaining 1 cup of cheese over the top. Place the dish under the broiler for 1 to 2 minutes, watching closely, until the cheese is melted and turns golden in spots.
- Garnish with chopped fresh herbs, sliced dill pickles, or green onions, if desired, and serve hot.
Notes
- Pulled pork options: Use leftover pulled pork, a store-bought tub of prepared BBQ pulled pork, or takeout from a local BBQ restaurant. If the pork isn’t already sauced, toss it with a little extra barbecue sauce before adding it to the dish.
- Use long-grain white rice only. Brown, instant, or wild rice will throw off the liquid ratio and bake time.
- Cover the dish tightly with foil. Any steam that escapes leaves the rice undercooked. If the rice isn’t tender at 60 minutes, re-cover tightly and bake another 5 to 10 minutes. Glass or ceramic dishes often need extra time compared to metal pans.
- Refrigerate leftovers in an airtight container for 3 to 4 days. Freezing is not recommended, as the rice turns mushy once thawed.
- Reheat covered in a 350°F oven for 20 to 25 minutes, or microwave individual portions for 1 to 2 minutes.
- Trade the carrots for frozen peas, corn, grated zucchini, sauteed mushrooms, or thawed baby broccoli florets.
- Stir in a drained and rinsed can of black beans or pinto beans for a heartier casserole.
- For a crunchy topping, sprinkle buttered Ritz crackers, crushed corn chips, or buttered panko over the cheese before broiling.
- To make a smaller batch, cut all ingredients in half and bake in an 8-inch square dish (bake time stays the same).
Nutrition
Originally published in August, 2023, this post was updated in May, 2026.
So easy and delicious **** thanks (did not have the dill pickle juice but it worked out fine without)
Thank you, Marianne! We’re so glad you enjoyed it.
Cut this recipe in half as there are only 2 of us. My husband really liked this and so did I.
We’re so glad you enjoyed it, Martha! Thank you for taking the time to let us know.