This pulled pork casserole is a zesty, cheesy, down-home favorite — topped with Jiffy cornbread and perfect for leftover BBQ pork. Just add a green salad or slaw for an easy meal!
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. It’s total comfort food!
You’ll love the flavorful combination of rich shredded pork in a sweet, zesty bbq sauce with bell peppers, onions, and corn. Add some grated cheddar cheese and a cheesy Jiffy cornbread topping and you’ve got a simple, one-dish dinner ready with minimal effort. It’s the perfect leftover pulled pork recipe!
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
Ingredient Notes and Tips for Success
- 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 or Jack Daniels), or buy pork bbq from a local restaurant. In a pinch, use shredded chicken, store-bought rotisserie chicken, or even bbq beef!
- I like a thick, sweet bbq sauce in this dish, such as Sweet Baby Ray’s.
- Grate a block of cheddar cheese by hand so that it melts smoothly into the cornbread topping.
How to Make Pulled Pork Casserole
Leftover pulled pork recipes are so convenient, since the meat is already cooked and ready to use! A box of Jiffy cornbread mix is yet another shortcut to get this casserole prepped for the oven in just minutes.
- Saute the onion and green bell pepper in olive oil in a large skillet or Dutch oven over medium high heat. Add the bbq sauce and simmer over low heat to thicken slightly. Stir in the frozen corn and pulled pork, then season with salt and pepper to taste.
- Pour the pork mixture into a greased 2-quart baking dish.
- Sprinkle half of the grated cheese over the top of the pork filling.
- Whisk together the Jiffy corn muffin mix, egg, and milk in a small bowl. Fold in the remaining cheese.
- Spread the cornbread batter over the top of the casserole.
- Bake in a 350°F oven for 30-35 minutes, until the topping is golden brown and cooked through.
- Let the dish rest for 5-10 minutes before serving. Garnish the casserole with chopped fresh herbs (such as parsley, cilantro, or chives) or sliced green onions.
Serving Suggestions
Serve the bbq pulled pork casserole with sides like this traditional coleslaw recipe, marinated cucumbers, or Southern-style green beans. Cornbread on top makes it a complete meal, but baked beans, creamy baked mac and cheese, or my grandmother’s easy potato salad recipe round it out beautifully for larger gatherings.
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
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- ¾ cup barbecue sauce
- 1 cup frozen corn kernels (you do not need to thaw the corn in advance)
- 2 cups pulled pork
- 1 cup (4 ounces) grated cheddar cheese, divided
- 1 (8.5 ounce) box Jiffy corn muffin mix, plus additional ingredients called for on the box (egg and milk)
- 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.
PREPARE 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 until the sauce thickens slightly (about 1-2 minutes). Stir in the frozen corn and the pulled pork. Taste the pork mixture and season with salt and pepper to taste.
- 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.
- Spread the cornbread batter over the pork mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then use the back of the spoon to gently spread it around until it covers most of dish.
BAKE THE CASSEROLE
- 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
Nutrition
Storage Tips
Leftover pulled pork casserole will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
To reheat the leftovers: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350°F oven until warmed through (about 15-20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.
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.
- Enchiladas: make pulled pork enchiladas by combining the pork with barbecue sauce, seasonings, and veggies before wrapping it in tortillas with enchilada sauce.
- 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
- To feed a larger family, double all of the ingredients and bake the casserole in a 13 x 9-inch dish.
- If you don’t have access to pulled pork, you can use leftover bbq beef, the meat from a store-bought rotisserie chicken, or other leftover chicken.
- Make it spicy with the addition of chopped jalapeno peppers, hot sauce, or a dash of cayenne pepper.
- Add a can of drained diced tomatoes or Rotel tomatoes with green chilies to the pulled pork mixture.
- I use grated cheddar cheese, but just about any good melting cheese will work. Try Monterey Jack cheese, Pepper Jack cheese, Colby Jack cheese, or mozzarella cheese.
Really good! Family loved it.
– Tom
More Easy Casserole Recipes with Cornbread
Chili Dog Casserole with Cornbread Crust
42 minutes mins
Leftover Cornbread Cowboy Casserole with Chicken
45 minutes mins
Cornbread and Ground Beef Casserole
58 minutes mins
Originally published in June, 2022, this post was updated in June, 2025.
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.