Dump-and-Bake BBQ Pulled Pork Casserole

5 from 2 votes

Smoked bbq pulled pork, rice, veggies, and cheese come together in one easy dish!

Course Dinner

Cuisine American, Southern

Keyword leftover pulled pork casserole, pulled pork casserole

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 434kcal

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

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!

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.