Super yummy pulled pork casserole recipe!
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4.82 from 11 votes

Delightful Pulled Pork Casserole (Low Carb & Gluten Free)

Soul satisfying and incredibly comforting... you'll love just how good this pulled pork casserole tastes. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 360kcal
Author: Scott G


For the Sauteed Cabbage

  • 1/2 Head Green Cabbage Cored & Shredded
  • 2 TBSP Ghee or Butter
  • 1/2 TSP Kosher Salt
  • 1/4 TSP Black Pepper

For the Mashed Cauliflower

  • 1 Head Cauliflower Cored and florets quartered
  • 1.5 Cups Water
  • 2 TBSP Ghee or Butter
  • 2 TBSP Sour Cream
  • 1 TSP Kosher Salt
  • 1/4 TSP Black Pepper
  • 1/4 TSP Balsamic Vinegar
  • 1/4 TSP Ground Cumin


  • 3 LBS Pork Shoulder Cubed
  • 2 TBSP Olive Oil
  • 2 Onions Sliced
  • 2 Garlic Cloves
  • 1 Cup Chicken Stock
  • 3 TBSP Dijon Mustard
  • 2 TBSP Cider Vinegar
  • 1 TBSP Kosher Salt
  • 1 TSP Black Pepper

For the Pulled Pork Casserole

  • 2/3 Cup Mayo Homemade Preferable
  • 1/2 Cup Sour Cream
  • 2 Cups Shredded Cheddar Divided
  • 4 Cups Pulled Pork
  • 4 Cups Mashed Cauliflower 1 Cup Separate
  • 3 Cups Sauteed Shredded Cabbage
  • 1/2 TSP Kosher Salt
  • 1/4 TSP Black Pepper
  • 1/4 TSP Balsamic Vinegar


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!


If you are using LEFTOVER PULLED PORK, please be sure to add in 2 TBSP of Dijon Mustard to the mixture!


Calories: 360kcal