Easy Leftover Pulled Pork Casserole with Jiffy Mix

Name: Pulled Pork Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 ¼ pounds pulled pork (leftover cooked, or carnitas); 10 ounces red enchilada sauce; 10.5 ounces Rotel tomatoes and chiles; 15 ounces black beans (rinsed and drained); 1 cup frozen corn; 1 cup onion (diced); ⅓ cup black olives (sliced); 1/4 cup cilantro (chopped); 15 ounces corn bread mix (I used Jiffy); ⅔ cup milk; 1 egg; 2 tablespoons butter (melted); 6 ounces Cheddar cheese (shredded)

Everyone loves this easy Tex-Mex recipe for leftover pulled pork casserole! Crowd pleasing recipe is perfect for busy weeknights & potlucks. Can be assembled ahead of time and takes just 30 minutes!

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Busy weeknights are not a challenge at all when you've got easy dinner recipes like this one!

Overhead view of pulled pork casserole with serving removed.

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🗝️ Key takeaways
🧾 Ingredients
📖 Variations
🔪 Instructions
🥫 Storage
💭 Things to know
👩‍🍳 FAQs
📚 Related recipes
🍽️ Serve with...
📞 The last word
📖 Recipe
💬 Comments

🗝️ Key takeaways

This easy casserole is the best way to use up leftover pulled pork, pork roast, or carnitas!

The ultimate comfort food, full of amazing flavor, super quick, and made with simple ingredients.
Leftover pulled pork casserole with Jiffy mix takes just 30 minutes and you can assemble it ahead of time so it's great for weeknight dinners.
Did you know that you can almost always substitute pork with chicken?

This well-rounded recipe feeds the whole family with one casserole dish. It's packed with protein, some veggies, warm cornbread, and 'lots of love—all it needs is a heaping scoop of sour cream on top!

Finish off the meal with a big square of this easy buttermilk Texas sheet cake!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Variations

If you don't have shredded pork, feel free to use leftover shredded or diced chicken, diced pork chops, or even cooked ground beef.
For a milder flavor, substitute one or two chopped bell peppers in place of the green chile peppers.
Top with corn tortillas instead of cornbread.
If you like it spicy, sprinkle one or two (or more!) chopped jalapenos on top of the cornbread before baking.
Instead of cheddar cheese, you can use a Pepper Jack or Mexican blend.
Out of black beans? That's okay. Swap pinto beans in their place.
You can sprinkle shredded lettuce, cilantro, diced red onion, or chopped green onions on top of the casserole right before serving for a fresh, finishing pop of flavor.
Double up on the cornbread mix if you like more cornbread on top.

Love this recipe? Try my old fashioned slow cooker braised pork and red cabbage!

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images for pulled pork casserole.

In a large bowl, combine the shredded pork, enchilada sauce, beans, and veggies.
Spread in a 9x13 baking dish and top with cheese.
Mix the cornbread batter.
Spoon on top of the pulled pork mixture then top with more cheese. Bake until cornbread is cooked and cheese is melted.

🥫 Storage

This is one of my favorite pork recipes and it's just as delicious the next day!

Refrigerate

To store leftovers, seal them with plastic wrap or place them in a storage container with an airtight lid. Then, simply place your leftovers into the microwave and heat them until warm.

Pulled pork casserole will last in the refrigerator for a few days, depending on the age of your leftover meat. The USDA recommends eating leftover pork from the fridge within three to four days.

So, if you make this casserole with two-day-old pork leftovers, make sure to enjoy the rest of this pork casserole recipe within a day or two.

Freeze

You can also freeze leftovers in an airtight container or freezer bag for two to three months.

Reheat

Let it thaw in the refrigerator for best results, then heat in the microwave until warmed through.

A serving being removed from the casserole dish.

💭 Things to know

Expert Tip: Try to spread the cornbread batter as evenly as possible over the pork mixture. That way, the cornbread topping will cook evenly and be moist throughout.

To test the cornbread for doneness, stick a toothpick into the bread near the center and remove it. Check the toothpick for wet batter. Moist, cooked crumbs are okay, but if there's any raw, wet batter on the toothpick, keep 'er cookin'!
If you're nervous about the cornbread sticking to the baking dish, wipe the sides with a bit of olive oil or butter before spreading the batter in.
If you don't have any leftover pulled pork just season a pork butt with taco seasoning and toss it in the slow cooker for about 8 hours on low. You'll have plenty for this recipe as well as pulled pork burritos, enchiladas, nachos, and more!

👩‍🍳 FAQs

Which type of pork is best for shredding?

In any reputable Southern cook's opinion, pork shoulders and Boston butts are the two best cuts for shredding. Pork butt has more fat, so it's a little more forgiving and can taste more tender. Pork shoulder is leaner, with less fat.

Can you freeze Pulled Pork Casserole before baking the cornbread?

No, you can't freeze unbaked cornbread batter. Since there is an egg and some milk in the batter, the end result won't be the same. (The fully cooked recipe freezes well, so I'd recommend following the steps under the "Storage" heading above if you want to freeze it.)

A dish with a serving of pulled pork tamale pie in it.

Another great way to use up leftovers, Pulled Pork Mac and Cheese is seriously cheesy and covered in lip-smackin' good BBQ sauce.
Nothing better than Pulled Pork Tacos—except for when those tacos are smothered in an addictively tangy, sweet mango black bean salsa!
Swap out the chicken to make a pork King Ranch Casserole with this tried and true, cheesy, tomato-y comfort food favorite!