Busy weeknights are not a challenge at all when you've got easy dinner recipes like this one!
❤️ Why you'll love it
This easy casserole is the best way to use up leftover pulled pork or carnitas!
- The ultimate comfort food, full of amazing flavor.
- A super quick meal—dinner's ready in about a half-hour!
- With simple ingredients and plenty of variations, you won't even have to go to the grocery store!
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!
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.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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.
This is one of my favorite pork recipes and it's just as delicious the next day!
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.
You can also freeze leftovers in an airtight container or freezer bag for two to three months. Let it thaw in the refrigerator for best results, then heat in the microwave until warmed through.
- 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.
💭 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 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!
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.
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.)
📚 Related recipes
- 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!
🍽️ Serve with...
📞 The last word
This is one of my favorite leftover pulled pork recipes - and I have a few of them!
It's just so easy to make and feeds a crowd - plus no one will ever know it's leftovers!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pulled Pork CasserolePrint Pin Recipe Save Go to Collections
- 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
- ¼ 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
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine cooked pork, enchilada sauce, Rotel tomatoes, black beans, corn, onion, cilantro, and olives in a large bowl.
- Spread mixture into a 9x13-inch casserole dish.
- Combine corn bread mix, milk, egg, and butter in another medium bowl.
- Pour over pork mixture.
- Spread Cheddar cheese on top.
- Bake until cheese is melted, cornbread is cooked through, and casserole is hot, about 35 minutes.
- To test the cornbread for doneness, stick a toothpick into the bread near the center and remove it - it should come out clean.
- 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.
- Try to spread the cornbread batter as evenly as possible over the pork mixture.