If you’re looking for the absolute best pulled pork casserole recipe, then I think you have found it. Not only is it mouthwateringly delicious, but it is low carb and gluten free. You’re going to love that the price per serving is less than $2! Take a look at this sensational recipe and get cooking now.
A PULLED PORK CASSEROLE LIKE NO OTHER
If you have been following the blog for a while, then you know that I am a huge fan of pulled pork. It is inexpensive, easy to work with and incredibly versatile. Plus, it freezes like a champ!
This recipe was something new for my entire family to experience. No one other than myself had ever eaten a casserole before. I had to laugh simply due to the fact that growing up I was served every type of casserole you could imagine!
Each casserole I was served growing up had one thing in common: cream of mushroom soup. Remember those nasty little cans of condensed whatever-it-is? I think my family must have had stock in their company we ate so much!
Well, this casserole has nothing like that in it. I made mine with my incredibly easy homemade mayo and very little sour cream to keep it as paleo-friendly as possible. The outcome? A creamy and intensely comforting casserole that the whole family loved.
I’ve now been asked to make more casseroles. What a strange turn of events!
LEFTOVER PULLED PORK
It would be great to make this recipe with leftover pulled pork. Here’s the scoop if you do that though:
- I typically braise my pulled pork in stock and some kind of acid. The result is really tender, juicy pulled pork.
- I’m not sure how this recipe will react to smoked pulled pork. Although delicious on its own, with the cauliflower and cabbage it might not work. Not sure though!
- If you didn’t add mustard to your pulled pork when it was cooking, make sure that you add the OPTIONAL mustard from the recipe notes. It really adds a nice flavor note to the casserole.
I’m always a fan of leftover pulled pork. In fact, I’m such a fan that I wrote a whole blog post about it. It’s called 15 Recipe Ideas for Pulled Pork Leftovers. Give it a look and I bet that you’ll walk away with some great new ideas.
RECIPE REDUX COOKING CHALLENGE
This recipe was created for the Recipe Redux group that I am a part of. I have to say that this is a wonderful group to work with and each monthly challenge keeps me on my toes.
For this month, our challenge is to create a healthy entree for under $3 per serving. Here’s my cost breakout for this recipe:
- $4.50 Pork Shoulder
- $3.00 Cauliflower
- $1.05 1/2 Head Cabbage
- $2.00 Onions (only if you don’t have leftover pulled pork!)
- $2.00 Cheese
- $1.95 Assorted Cooking Items (butter, oil, salt pepper etc)
- Total: $14.50 to serve 8 people. Comes out to about $1.80/serving.
The ingredients for this pulled pork casserole are really inexpensive. Cabbage, cauliflower and pork shoulder can get you a LONG way quickly. You’ll also see that this is a low carb and gluten free recipe, which is cool.
I would call it Paleo-Friendly too, if you omit the cheese and sour cream. As a replacement you could add more homemade mayo.
Quick Cooking Tip: I timed this recipe as if you were using pulled pork leftovers. If you are making the pulled pork from scratch, add on 1.5 hours for browning and braising the pulled pork.
Additionally, you can speed up the cooking by using 2 pans at one time. One to saute the cabbage and another to prepare the cauliflower. That is what I did to keep my cook time manageable!
Check out my other pulled pork recipes:
I love casseroles and pulled pork. Why not combine them both? However you decide to make this recipe, I hope that you love it as much as we do. Enjoy and happy eating!