Cheesy Pulled Pork Casserole with Crispy Topping

This comforting pulled pork casserole is an easy, crowd-pleasing weeknight meal. Tender shredded pork mixed with black beans and sweet corn is sauced and baked beneath a golden cornbread topping for a simple, satisfying one-pan dinner.

Leftover Pulled Pork Casserole

This recipe is a great way to use leftover pulled pork from any method—whether you made it in a slow cooker, oven, or bought it from a barbecue shop. It comes together quickly, especially if you already have cooked pork on hand. Dress it up at the table with sour cream, shredded cheese, diced onion, tomato, avocado, or your favorite taco sauce for a customizable family meal.

Ingredients Overview

All ingredients are pantry-friendly and easy to find. Use whatever sauce profile you prefer—barbecue for a classic flavor or enchilada sauce for a Tex-Mex take.

1. 6 cups leftover shredded/pulled pork (fully cooked)
2. 2 cups barbecue sauce or enchilada sauce
3. Buttermilk cornbread batter or a prepared cornbread mix (enough batter for a 9×13)
4. 1 can black beans, drained and rinsed (or about 1½ cups cooked)
5. 1 can sweet corn, drained (or about 1½ cups cooked)

Optional toppings: sour cream or Greek yogurt, sliced or diced avocado, shredded cheese, taco sauce or hot sauce, sliced olives, diced red or sweet onion, green onions, or chopped cilantro.

This casserole adapts to many pork leftovers—BBQ pork, carnitas, shredded pork shoulder or Boston butt all work well. If you prefer a sweeter cornbread, use a boxed mix like Jiffy prepared per package directions. For a playful swap, replace the cornbread layer with a tater tot topping and bake the same way for a pulled pork tater tot casserole.

Cornbread Topping

If you like savory cornbread, a buttermilk-style recipe produces a rich, slightly tangy topping. For a sweeter crust, use your preferred boxed mix. Prepare the batter according to the recipe or package instructions, then spread it over the pork layer before baking.

Toppings are optional but make it easy to please different tastes at the table—sour cream and shredded cheddar plus a drizzle of barbecue sauce are classic choices.

Equipment

No special tools are required—common kitchen gear is all you need:

1. 9×13-inch baking dish
2. Measuring cups and spoons
3. Spoonula or spatula
4. Oven mitts

Pulled Pork Casserole

Preheat the oven to 425°F. If using a boxed cornbread mix, check its package instructions: you may need to lower the oven temperature to match the mix directions.

In a 9×13-inch baking dish, combine the pulled pork, barbecue or enchilada sauce, drained black beans, and drained corn. Stir gently to distribute the ingredients evenly.

Pour or spoon the prepared cornbread batter over the pork mixture and spread it gently to level.

Bake for about 30 minutes, or until the cornbread is set and golden brown and the filling is hot and bubbling. If your cornbread mix requires a different temperature or time, follow the package directions.

Remove from the oven and let rest for 5 minutes. Scoop portions into bowls and garnish with your preferred toppings.