Pulled Pork Casserole
I’ve said it before…one of my favorite “busy mom hacks” is cooking items that help you out with multiple meals. Something I have my husband do multiple times of the year is smoke a pork butt. Then we eat one meal off of it, and I freeze the rest. It is fantastic to pop out for pulled pork tacos, BBQ pulled pork nachos, and so many other things! But this pulled pork casserole is one of our favorites! Now…you can totally buy the premade pulled pork and make this casserole….but seriously, I suggest just biting the bullet and making a pork butt- you won’t regret the many meals that you can make with one pork butt!
Pulled Pork Casserole
Ingredients:
- Olive oil
- 1 medium onion
- 1 green pepper
- 1 cup barbeque sauce
- 3 cups pulled pork, defrosted if from your freezer stash
- 1 1/2 cups shredded cheese, divided.
- 2 cups frozen corn
- 8 oz creamed corn
- 8 oz box jiffy corn muffin mix
- 1 cup sour cream
- 4 Tbsp butter, melted
Instructions:
Preheat oven to 350 degrees and grease a 9x13 in pan.
Heat olive oil in skillet, add onion and bell pepper and cook until the onion is transluscent and the pepper is tender.
Reduce heat to low and add the barbeque sauce and pulled pork and mix until heated.
Spread the pork mixture in the prepared 9x13in pan and sprinkle with 1/2 cup shredded cheese.
Mix the rest of the ingredients in a bowl (1/2 c cheese, corn, creamed corn, jiffy corn mix, sour cream, and butter). Pour mixture over the pulled pork and top with additional 1/2 cup of cheese.
Bake at 350 degrees for 30-35 minutes. Enjoy!
