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 ½ 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:
Pressure Cooker Pulled Pork
Healthy Pulled Pork Soup
Pulled Pork Tacos (They're Awesome!)
Fajita Nachos With Pulled Pork
15 Recipe Ideas for Pulled Pork Leftovers
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!
Delightful Pulled Pork Casserole (Low Carb & Gluten Free)
Soul satisfying and incredibly comforting... you'll love just how good this pulled pork casserole tastes.
Ingredients
For the Sauteed Cabbage
- ½ Head Green Cabbage, Cored & Shredded
- 2 tablespoon Ghee or Butter
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
For the Mashed Cauliflower
- 1 Head Cauliflower, Cored and florets quartered
- 1.5 Cups Water
- 2 tablespoon Ghee or Butter
- 2 tablespoon Sour Cream
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Balsamic Vinegar
- ¼ teaspoon Ground Cumin
IF YOU ARE MAKING PULLED PORK FROM SCRATCH
- 3 LBS Pork Shoulder, Cubed
- 2 tablespoon Olive Oil
- 2 Onions, Sliced
- 2 Garlic Cloves
- 1 Cup Chicken Stock
- 3 tablespoon Dijon Mustard
- 2 tablespoon Cider Vinegar
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
For the Pulled Pork Casserole
- ⅔ Cup Mayo, Homemade Preferable
- ½ Cup Sour Cream
- 2 Cups Shredded Cheddar, Divided
- 4 Cups Pulled Pork
- 4 Cups Mashed Cauliflower, 1 Cup Separate
- 3 Cups Sauteed Shredded Cabbage
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Balsamic Vinegar
Instructions
For the Sauteed Cabbage
- Use a large, heavy bottom sautee pan. Add in the cooking fat over high heat. Add in all the ingredients for the cabbage. Cover and cook for 5 minutes. Reduce the heat to medium-low, stir every 4-5 minutes and cook until tender- about 20 minutes more. Set aside.
For the Mashed Cauliflower
- Use a pot that is large enough to hold all the cauliflower. Add in the cauliflower and water. Cover and heat over high heat. When the water boils, reduce to medium-high. Cook for 15 minutes or until tender.
- Drain the cauliflower well. Put back over medium heat. Break down lightly with a wooden spoon and allow the moisture to evaporate. Stir well. Once the cauliflower is broken down, add in the remaining ingredients. Taste and adjust the seasonings. Set aside.
OPTIONAL: Pulled Pork Instructions
- Preheat your oven to 350 degrees. Salt and pepper the pork shoulder well. Heat a heavy bottom pan over high heat and add in the cooking fat. Brown well on all sides.
- In an oven proof pan, add the onions to the bottom. Layer on the browned pork on top. Smear each piece of pork with the dijon mustard. Add in the remaining ingredients. Cover with foil and braise for 1.5 hours. Remove from the oven and shred the pork with two forks. Discard the braising liquid or use for another recipe.
For the Pulled Pork Casserole
- Preheat your oven to 350 degrees. Lightly grease a 9X13 casserole dish. Add 1 cup cauliflower to the dish and spread to cover the bottom. If you need more, add more.
- In a bowl, combine the remaining ingredients. Keep 1 CUP shredded cheese set aside for the topping. Taste the mix and adjust any seasonings. Add the mixture into the baking dish and spread with a spatula until it is even. Top with the cheese and cook for 30 minutes in the oven. Serve hot and enjoy!
Notes
If you are using LEFTOVER PULLED PORK, please be sure to add in 2 tablespoon of Dijon Mustard to the mixture!
Nutrition Information
Yield
8Serving Size
gAmount Per Serving Calories 360
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OMG this is like all of my favorite things in one casserole. MAJOR YUM!
Hi Dominique- it is just delicious... I made it again last night. Love it!
I'm about to cook this for supper and just realized I bought boneless half butt roast instead of shoulder roast. Will this work???
Hi Tara:
I am just getting this message right now- I hope I'm not too late!!The butt and shoulder are interchangeable- it should work just fine. Please let me know-
Thanks!
Scott
You're not too late! I decided to wait to try it another night.. I may do it tonight. Thank you 🙂
First, I'm wondering why you aren't posting more recipes on a more regular schedule? I love your recipes but don't seem to get getting them in my email either.
I made this recipe last night for my family. All I can say is wow. It was so hearty. A real stick-to-your-ribs delight. I substituted shredded chicken for the pulled pork, but it was still incredible. Thank you so much and I hope to see more recipes soon!
which ingredient did you put 1 cup of into the casserole dish and spread out first? would love to make this tomorrow?
I would like to know this as well!
Hi Whitney:
Sorry for the late response- we have been recovering from an international move and I haven't been around much to post. I updated the recipe- it is 1 cup of the cauliflower that goes on the bottom of the casserole. I appreciate your patience!!!
Thanks!
Scott
Hi Doris:
Now that I am back in the States, you can expect many more recipes on a more regular schedule... and the email program is in the process of getting fixed right now! We were living abroad for the past year and travel took first priority over blogging... but I learned so many new methods of cooking and new flavor profiles that it was totally worth it!
Looking forward to bringing you so much more-
Take care and have a great day in the kitchen-
Scott
I absolutely love to buy a big pork shoulder and roast it off. But since it's just me I'm generally tired of it after a few days. This recipe would be an awesome way to use up some leftovers!
Hey Meaghan:
Love it when I meet another pork roast fan. This is an excellent and delicious way to reuse leftovers.
Have a fantastic day!
Scott
My mouth is watering right now! I love finding a new gluten-free recipe! Pulled pork is always a favorite around here, and the fact that it has the veggies in it, makes it a double-winner! Pinning this to start using right away!
Hi Amanda:
You and me both. Ever since I discovered my gluten intolerance, I've been driving my family crazy with gluten-free recipes. I can't say they're complaining since they're asking for refills almost every time. Let me know how the recipe went.
Have a great day in the kitchen!
Scott
I can't believe I'm meeting another pulled pork fan! It is definitely one of my favourite ways to eat pork. This casserole looks and sounds delicious and I love how you haven't used canned soup 😉
Hi Richa:
My motto is "the less canned stuff, the better." Basically, I avoid it like I avoid doing my taxes. The healthy options are my favorite!
Thank you for taking the time to write your thoughts. Take care!
Scott
We love pork and of course love casseroles; never before though have the twain come together in our kitchen! Your recipe here is not just delicious looking but so resourceful as well; thanks so much for sharing. Looks like we have yet another use for some wonderful leftover pork at our dinner table!
Hi Dan:
My family adores this casserole. I always make lots of pulled pork. I portion it and keep it in the freezer. Whenever we feel like having pulled pork, it's as easy as pulling it out from the freezer and making this delicious casserole. Thank you and I'm glad to see you enjoyed it.
Take care,
Scott
Now this is a casserole I would love, pulled pork is so good.
Hi Rosemary:
Pulled pork is absolutely delightful. How did the recipe come out?
I hope you have an amazing day in the kitchen.
Scott
OMGosh! hahahaha I had the same experience as a child with casseroles. Always filled with cream of something. I feel like casseroles from back then give casseroles in general a bad name. This however, looks delish and something that I will have to try.
Hi Jennifer:
I know what you mean, casseroles were a nightmare! Did you get a chance to try the recipe? How did it go?
Thank you and I hope you have a fantastic day in the kitchen.
Scott
I am trying to make this right now, but I am confused. Add 1 cup of what to the bottom of the dish? I'm guessing the cauliflower, but it doesn't say. Thanks
ME TOO!! 1 cup of what!? i am thinking maybe its one cup of grease or something? I dont know what else you would swirl around the bottom to coat it with other than grease
because the recipe says 4 cups cauliflower mash 1 cup separate i will venture to say that cup that is set aside is the cup he is asking us to put in the casserole dish. i took a very careful look at the pictures and i'm 98% sure it's cauliflower that he refers to.......
Hi Nancey:
You're 100% correct and I just updated the recipe.
Again, my apologies for this!
Take care-
Scott
DON'T LET THIS CASSEROLE FOOL YOU!!!! i made it for company and none of us cared for it...it wasn't bad but nothing to make again.....WRONG!!!! none of us even finished it the night i made it, it wasn't bad enough to toss but just blah. the next day i thought i could use it with some add in's (bbq sauce, sour cream & mushrooms etc.) after portioning it up for the freezer i had one piece i kept for dinner so i didn't have to cook and what a difference sitting over night did for this casserole!! it was DELICIOUS and like a different dish!! i kept several pieces to eat over the coming week in the fridge and put several in the freezer for another time!! i thought to myself the night i made it... how could so many people give a great review....WELL NOW I KNOW!!! YYYUUUUMMMMMYYYYYY!!!!! def a keeper!!! thank you!!!
Hi Nancey:
First, my apologies for not getting back to you sooner. We moved back to the States from France while you were trying to make this recipe... I needed to take a couple weeks off to get everything in order. I appreciate your patience and am really happy that the dish turned out better than expected... but am concerned that it didn't turn out well the day you made it. One of my good friends is working through the recipe for me today to give it a try and I'm hoping for the best!
Again, thanks for your patience and for reading too!
Take care-
Scott
Add one cup of shreded cheese. Save the other for the topping.
Hi Eron:
Thanks for helping with this- you are right to keep the 1 cup of shredded cheese set aside for the topping... but the 1 cup in the recipe (which is now updated) was the cauliflower in the bottom.
Thanks for reading and helping everyone through!!
Scott
[…] Cooker Pork Carnitas Yummy Pulled Pork Casserole Grilling Pork Chops to Perfection Crispy Pork Belly Recipe Healthy Pulled Pork […]
Do you cut your pork into small pieces before braising?
Hey Dre:
Great question. I don’t cut them too small, otherwise they just kinda fall apart. I like them cut into 1.5” cubes or around there.
Thank you for stopping by.
Take care,
Scott
I cut mine into larger chunks, it took a little longer to cook but so amazing!!! Best pulled pork recipe ever!
Hi Dre:
It is absolutely delicious, isn't it? There's just something about it...
Thanks for making it and for sharing your thoughts.
I hope you have an amazing day!
Scott
I am soooooo inspired! I need more of your recipes in my life!
Thank you
P.P.S, I’ll be making this casserole tonight with leftover pork loin!
Hi Jeannie:
Thank you for your compliment, I truly appreciate it.
How did the casserole come out?
Have a fantastic weekend,
Scott
What's the nutritional info for one serving of this casserole?? I only see calories and am trying to calculate this into my macros.
I’m wondering the same!
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[…] Pulled Pork Casserole […]
Really amazing..Will definitely try it.
Where is the carb count?
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A recipe like this always inspire and i truly appreciate the way you made this delicious pork casserole. Everything is so nicely described that really helped.