BBQ Pulled Pork Casserole

5 from 2 votes

Leftover or store-bought BBQ pulled pork comes together with uncooked rice, shredded carrots, and cheddar in one baking dish. A full family dinner with just 5 minutes of prep and no extra pots to wash.

Course Dinner

Cuisine American, Southern

Keyword BBQ pork casserole, leftover pulled pork casserole, pulled pork casserole

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 434kcal

Author Blair Lonergan

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.

Swaps and add-ins:

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