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A zesty filling made with bbq pulled pork, peppers, onions, and corn is topped with a cheesy cornbread crust in this easy and delicious pulled pork casserole. Pair it with a crisp green salad, Southern-style green beans, a creamy cucumber dill salad, or crunchy, refreshing coleslaw. It’s a great way to take advantage of leftover pulled pork or a container of store-bought shredded meat.

Overhead image of a spoon in a white dish of leftover pulled pork casserole on a wooden table

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!

Stirring together a bbq pulled pork mixture in a cast iron skillet

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 buy pork bbq from a local restaurant. In a pinch, use shredded chicken, store-bought rotisserie chicken, or even bbq beef!

Whisking together cornbread batter

Ingredients

This is just a quick overview of the ingredients that you’ll need for a leftover pulled pork casserole with cornbread topping. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Olive oil: to sauté the vegetables.
  • Onion and green bell pepper: fresh veggies add savory flavor. I use sweet onion, but yellow onion, white onion, and red onion will all work, too.
  • Barbecue sauce: I like a thick, sweet bbq sauce in this dish, such as Sweet Baby Ray’s brand.
  • Corn: frozen corn kernels work perfectly here — no need to thaw them first.
  • Pulled pork: use leftover pulled pork from another meal, purchase a tub of store-bought pulled pork, or use takeout pulled pork from a local restaurant.
  • Cheese: 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.
  • Jiffy corn muffin mix, egg, and milk: for the cornbread topping.
  • Kosher salt and ground black pepper: to enhance the other flavors in the dish.
Spreading cornbread topping on a casserole

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.

  1. Saute the onion and green bell pepper in olive oil in a large skillet or Dutch oven over medium high heat.
  2. Add the bbq sauce and simmer over low heat to thicken slightly.
  3. Stir in the frozen corn and pulled pork, then season with salt and pepper to taste.
  4. Pour the pork mixture into a greased 2-quart baking dish.
  5. Sprinkle half of the grated cheese over the top of the pork filling.
  6. Whisk together the Jiffy corn muffin mix, egg, and milk in a small bowl. Fold in the remaining cheese.
  7. Spread the cornbread batter over the top of the casserole.
  8. Bake in a 350°F oven for 30-35 minutes, until the topping is golden brown and cooked through.
  9. Let the dish rest for 5-10 minutes before serving.
Overhead shot of hand serving pulled pork casserole from a white dish

What to Serve with Easy Pulled Pork Casserole

This easy casserole is a great one-dish meal, since it includes meat, veggies, and cornbread in a single pan! If you’d like to round out your dinner with other options, here are a few sides that go well with bbq pulled pork casserole:

Close up side shot of leftover pulled pork casserole with cornbread topping on a white plate

Storage

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.

Side shot of pulled pork casserole with cornbread topping

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.
Close overhead image of a white dish full of pulled pork casserole with cornbread topping

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.
Side shot of a white plate of pulled pork casserole

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.
  • Grate a block of cheddar cheese by hand so that it melts smoothly into the cornbread topping.
  • Taste the pulled pork mixture and season with salt, pepper, or extra spices (like chili powder, cumin, or cayenne), if desired, before transferring the mixture to the baking dish. The amount of salt and pepper that you need will depend on the seasoning on your meat, on the bbq sauce that you use, and on your personal preferences.
  • Garnish the casserole with chopped fresh herbs (such as parsley, cilantro, or chives) or sliced green onions.
Spoon in a dish of leftover pulled pork casserole with cornbread topping on a wooden table

More Easy Casserole Recipes with Cornbread

Square close up overhead shot of a pulled pork casserole with cornbread topping

Pulled Pork Casserole with Cornbread Topping

5 from 2 votes
Prep: 15 minutes
Cook: 30 minutes
Resting Time 10 minutes
Total: 55 minutes
Servings 4 – 6 people
Calories 511 kcal
A zesty filling of bbq pulled pork, peppers, onions, and corn is topped with a cheesy cornbread crust in this easy pulled pork casserole!

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

  • 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.
  • 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.
  • Grate a block of cheddar cheese by hand so that it melts smoothly into the cornbread topping.
  • Taste the pulled pork mixture and season with salt, pepper, or extra spices (like chili powder, cumin, or cayenne), if desired, before transferring the mixture to the baking dish. The amount of salt and pepper that you need will depend on the seasoning on your meat, on the bbq sauce that you use, and on your personal preferences.
  • Garnish the casserole with chopped fresh herbs (such as parsley, cilantro, or chives) or sliced green onions.
Keyword: leftover pulled pork casserole, leftover pulled pork recipes, pulled pork casserole
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. 5 stars
    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.