You have come to the right place if you are in search of the absolute best Pulled Pork Casserole Recipe. This recipe is mouthwateringly delicious, and it was a new culinary experience for my entire family. Not to mention that the price per serving is less than $2! Let’s see what it takes to cook this sensational recipe.
This recipe is: Low Carb and Gluten Free
Table of Contents
8 Reasons to Love This Recipe
My family loves casseroles now, and this recipe frequents our dinner table because of its addictive flavors. Other reasons why we think it is one of the best pulled pork casserole recipes include the following:
- It’s pulled pork in casserole form; what’s not to love?
- There is layer after layer of comforting flavors.
- Made with pulled pork, sautéed cauliflower, and sauteed cabbage.
- Great for a light lunch or as a side dish to grilled or slow-cooked meats.
- The perfect winter-warming dish.
- It’s filling and smells incredible while it is cooking.
- Simple, low-carb ingredients.
- A very economical way to make a casserole from scratch.
A Keto Pulled Pork Casserole Like No Other
If you have been following the blog for a while, then you know I am a huge fan of pulled pork. It is inexpensive, easy to work with, and incredibly versatile. Plus, it freezes like a champ!
Remember I said this recipe was a new culinary experience for my entire family? No one other than myself had ever eaten a casserole before, which I found funny because I ate virtually all types of casseroles growing up.
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? 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 a very small amount sour cream to keep it as paleo-friendly as possible. The result? 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 – but I’m not complaining. They’re delicious AND thrifty!
I decided to challenge myself to create this healthy entrée for under $3 per serving. Here’s my cost breakdown for this recipe:
- $4.50 pork shoulder (only if you don’t have leftover pulled pork!)
- $3.00 cauliflower
- $1.05 ½ head cabbage
- $2.00 onions
- $2.00 cheese
- $1.95 assorted other ingredients (butter, oil, salt, pepper, etc)
- Total: $14.50 for the entire casserole, 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 are a flavorful combination and can get you a long way quickly. This is also a low-carb and gluten-free recipe, which is cool.
If you omit the cheese and sour cream, you could call it paleo-friendly, too. As a replacement, add more homemade mayo.
Is Pulled Pork Casserole Low-Carb?
Yes, pulled pork casserole made without carb-heavy sauces or other additions is low-carb friendly. Pulled pork itself is generally low in carbs, as it primarily consists of cooked pork shoulder or pork butt, which is naturally low in carbohydrates.
This recipe is low-carb, with only 10 g net carbs per serving. I carefully picked simple, low-carb ingredients that add flavor without significantly spiking the casserole’s carb count.
Pulled Pork Casserole Ingredient List
To make a delicious casserole with pulled pork, you need these ingredients:
For the Sautéed Cabbage
- ½ head green cabbage (cored & shredded)
- 2 tablespoons ghee or butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Mashed Cauliflower
- 1 head cauliflower, cored and florets quartered)
- 1 ½ cups water
- 2 tablespoons ghee or butter
- 2 tablespoons sour cream
- ¼ teaspoon balsamic vinegar
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
If You Are Making Pulled Pork from Scratch
- 3 pounds pork shoulder, cubed
- 1 cup chicken stock
- 3 tablespoons Dijon mustard
- 2 onions, sliced
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
For the Pulled Pork Casserole
- 4 cups pulled pork
- 4 cups mashed cauliflower, 1 cup separated
- 3 cups sautéed shredded cabbage
- 2 cups shredded cheddar cheese, divided
- ⅔ cup mayo, homemade preferably
- ½ cup sour cream
- ¼ teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Ingredients Substitutions
Try these simple ingredient swaps. They will also give you excellent results:
- Green cabbage: Substitute with Napa or Savoy cabbage. Avoid red cabbage, as it will turn the dish pink.
- Ghee or butter: Use clarified butter.
- Sour cream: Replace with crème fraîche or full-fat Greek yogurt.
- Ground cumin: Ground coriander or curry powder will do. Otherwise, omit.
- Grated cheddar cheese: Use Colby jack, or Monterey jack cheese. It needs to melt well and have a sharper edge.
- Pulled pork: Swap for shredded chicken or even shredded beef.
Additional Ingredients
Personalize the flavors of your pulled BBQ pork casserole with any of these great additions:
- Fresh herbs: Use various fresh herbs to garnish this yummy casserole and give it a delicious twist, from parsley to fresh cilantro or chives.
- Veggies: Add some sautéed onions to make the recipe heartier, some sautéed mushrooms, or cook thinly sliced bell peppers for a yummy addition.
- Mustard: If you didn’t use mustard when making the pulled pork, add some Dijon mustard to the mix.
- Heat: I love adding hot sauce to this recipe when it is cooked. My kids add regular hot sauce. I add chipotle hot sauce for the smoky flavor.
Note: The additional ingredients are not part of the recipe. Use them only to enhance the casserole’s flavors and texture.
Leftover Pulled Pork
Leftover pulled pork is the best for this recipe. A few things to consider if using leftover pulled pork are:
- 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, it might not work with the cauliflower and cabbage.
- 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 a huge 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. Check it out for great ideas.
Cooking Tools
To make pulled or shredded pork casserole, you need these tools:
How to Make Pulled Pork Casserole: Complete Cooking Guide
Cooking Method
- Baking
- Sautéing
Preparation Steps
- Gather the tools and ingredients.
- Wash, core, and shred the cabbage.
- Wash, core, and cut the cauliflower into florets. Quarter the florets.
- Cube the pork shoulder, peel and slice the onions (if you are making the pulled pork from scratch).
- Shred the cheese.
- Measure the ingredients.
Cooking Instructions
For the Sautéed Cabbage
- Use a large, heavy-bottomed sauté pan. Add the cooking fat over high heat. Add all the ingredients for the cabbage. Cover and cook for 5 minutes. Reduce the heat to medium-low, stirring every 4-5 minutes, and cook until tender—about 20 minutes more. Set aside.
For the Mashed Cauliflower
- Use a pot large enough to hold all the cauliflower. Add 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 it back over medium heat. Break it down lightly with a wooden spoon and allow the moisture to evaporate. Stir well. Once the cauliflower is broken down, add the remaining ingredients. Taste and adjust the seasonings. Set aside.
OPTIONAL: Pulled Pork Instructions
- Preheat the oven to 350°F (80°C). Salt and pepper the pork shoulder well. Heat a heavy-bottomed pan over high heat and add the cooking fat. Brown well on all sides.
- In an oven-proof pan, add the onions to the bottom. Layer the browned pork on top. Smear each piece of pork with the Dijon mustard. Add the remaining ingredients. Cover with foil and braise for 1½ hours. Remove from the oven and shred the pork with two forks. Discard the braising liquid or use it for another recipe.
For the Pulled Pork Casserole
- Preheat your oven to 350°F (180°C).
- Lightly grease a 9 X 13 casserole dish. Add 1 cup cauliflower to the dish and spread to cover the bottom. If you need more, add some.
- In a bowl, combine the remaining ingredients. Set aside 1 cup grated cheese for the topping. Taste the mix and adjust any seasonings. Add the pork mixture to the baking dish and spread with a spatula until it is even. Top with the shredded cheese and cook for 30 minutes in the oven. Serve hot and enjoy!
Step 1: In a large sauté pan, add cooking fat and heat over high heat. Add shredded cabbage, and season with salt and pepper.
Step 2: In a pot, add cauliflower and water. Boil, then reduce to medium-high and cook for 15 minutes until tender.
Step 3: Lightly grease a 9×13 casserole dish. Add 1 cup of mashed cauliflower to cover the bottom evenly.
Step 4: In a bowl, combine sautéed cabbage, mashed cauliflower, shredded pulled pork, grated cheese (reserving 1 cup for topping), and any other remaining ingredients. Taste and adjust seasonings as needed.
Step 5: Spread the pork mixture evenly in the casserole dish. Top with reserved shredded cheese. Bake in a preheated oven at 350°F (180°C) for 30 minutes until the cheese is melted and golden. Serve hot and enjoy!
💡 My Pro Tip
This recipe’s cooking time is for leftover pulled pork casserole. If you make the pulled pork from scratch, add 1½ hours for browning and braising it.
⏲️ Time-Saving Tips
- To keep my cooking time manageable, I sped up the cooking by using two pans at a time: one for sautéing the cabbage and the other for preparing the cauliflower.
- Use leftover pulled pork! This recipe takes a while, and adding another 1½ to 2 hours baking time for the pulled pork is almost overwhelming. Use leftover meat and save a ton of time.
- This recipe requires a lot of measuring. Try to do as much as you can before starting; otherwise, your kitchen will look like a tornado has come through.
What to Serve with Pulled Pork Casserole
Pulled pork casserole is a comfort food that pairs well with several dishes. At my house, we enjoy it with these sides:
- Creamy Coleslaw: The crunchy coleslaw contrasts nicely with the pulled pork casserole’s rich and amazing flavors. It adds texture and freshness to each bite.
- Roasted Cauliflower: This perfectly roasted cauliflower’s caramelized sweetness and earthy flavor complement the savory flavors of casserole filling.
- Grilled Shishito Peppers: These bring a smoky, mildly spicy flavor and charred texture is a perfect solution to pair a spicy appetizer with the casserole.
- Tomato Feta Salad: This is a minimal effort salad that provides a light and refreshing contrast to the hearty pulled pork in the casserole. It adds tons of flavor to each bite.
Storage and Reheating Instructions
Storage
- Let the leftover casserole cool, then transfer it to an airtight container and store it in the fridge for up to a week.
Reheating
- Reheat in the oven at 350°F (180°C) in a covered, oven-safe dish. Heat until warmed through. Microwave on medium heat for 4-6 minutes or until heated through.
Freezing
- The recipe does not freeze well.
Recipe Conclusion
I love casseroles and pulled pork. Why not combine them both? This Pulled Pork Casserole is a harmony of beautiful flavors and textures. It is perfect for a holiday family dinner, especially in the cold season. Customize the flavors to suit your personal preferences. With a few adjustments, this recipe can yield other popular variations like leftover pork roast casserole or leftover pork rib casserole, as long as you know how to shred or pull pork.
However you decide to make this recipe, I hope you love it as much as we do. Enjoy and happy eating! Please write in the comments any questions or suggestions you may have. You can also find me on Facebook or Instagram.
More Pulled Pork Recipe
Need to make more delicious recipes using pulled pork? Try these:
FAQs
The best liquid for cooking pulled pork is one that complements your desired flavors and enhances the meat’s tenderness. Some great low-carb options worth trying are stock, broth, apple cider vinegar, or water with seasonings.
Yes, while it’s rare, slow-cooked pulled pork can be overcooked. Overcooked pulled pork is mushy or dry and flavorless. To reduce the risk of overcooking, monitor the temperature and texture of the pork throughout the cooking process.
Apple cider vinegar enhances pulled pork’s flavor, texture, and overall quality. Its acidity helps balance the richness of the pork and other ingredients.
Pulled Pork Casserole 🥘
Ingredients
For the Sautéed Cabbage
- ½ head green cabbage cored & shredded
- 2 tablespoons ghee or butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Mashed Cauliflower
- 1 head cauliflower cored and florets quartered)
- 1 ½ cups water
- 2 tablespoons ghee or butter
- 2 tablespoons sour cream
- ¼ teaspoon balsamic vinegar
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
If You Are Making Pulled Pork from Scratch
- 3 pounds pork shoulder cubed
- 1 cup chicken stock
- 3 tablespoons Dijon mustard
- 2 onions sliced
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
For the Pulled Pork Casserole
- 4 cups pulled pork
- 4 cups mashed cauliflower 1 cup separated
- 3 cups sautéed shredded cabbage
- 2 cups shredded cheddar cheese divided
- ⅔ cup mayo homemade preferably
- ½ cup sour cream
- ¼ teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Wash, core, and shred the cabbage.
- Wash, core, and cut the cauliflower into florets. Quarter the florets.
- Cube the pork shoulder, peel and slice the onions (if you are making the pulled pork from scratch).
- Shred the cheese.
- Measure the ingredients.
Cooking Instructions
For the Sautéed Cabbage
- Use a large, heavy-bottomed sauté pan. Add the cooking fat over high heat. Add all the ingredients for the cabbage. Cover and cook for 5 minutes. Reduce the heat to medium-low, stirring every 4-5 minutes, and cook until tender—about 20 minutes more. Set aside.
For the Mashed Cauliflower
- Use a pot large enough to hold all the cauliflower. Add 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 it back over medium heat. Break it down lightly with a wooden spoon and allow the moisture to evaporate. Stir well. Once the cauliflower is broken down, add the remaining ingredients. Taste and adjust the seasonings. Set aside.
OPTIONAL: Pulled Pork Instructions
- Preheat the oven to 350°F (80°C). Salt and pepper the pork shoulder well. Heat a heavy-bottomed pan over high heat and add the cooking fat. Brown well on all sides.
- In an oven-proof pan, add the onions to the bottom. Layer the browned pork on top. Smear each piece of pork with the Dijon mustard. Add the remaining ingredients. Cover with foil and braise for 1½ hours. Remove from the oven and shred the pork with two forks. Discard the braising liquid or use it for another recipe.
For the Pulled Pork Casserole
- Preheat your oven to 350°F (180°C).
- Lightly grease a 9 X 13 casserole dish. Add 1 cup cauliflower to the dish and spread to cover the bottom. If you need more, add some.
- In a bowl, combine the remaining ingredients. Set aside 1 cup grated cheese for the topping. Taste the mix and adjust any seasonings. Add the pork mixture to the baking dish and spread with a spatula until it is even. Top with the shredded cheese and cook for 30 minutes in the oven. Serve hot and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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46 Responses
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
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!
Really amazing..Will definitely try it.
Where is the carb count?
thank you so much your blog is very helpful nice posts please share sum new idea and cooking easy tips for dal tadka Making daily cooking quick, easy & effortless, while making sure the food is super fresh & Healthy. With Kwik Foods. We also keep ready to Cook Samosa, please do try once.
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.