Rule #350: If something tastes good the first time, try it again a second, but with a twist!
We always have a ton of leftover pulled pork when I make it in the slow cooker, and it freezes like a charm! I spent a lot of time trying to think of what we could make with the leftovers besides more sandwiches or even atop baked sweet potatoes (both delicious, but we wanted a change of pace). Both Jon Boy and I both grew up loving King Ranch Casserole made with chicken, so I figured this spin into a Pulled Pork King Ranch Casserole would be a smash hit, too. Luckily, I was right!
This Slow Cooker Pulled Pork Recipe is one of my site’s most popular. It’s an amazing dump-and-go recipe that can feed a small army! We usually end up having about 5 tupperwares full of leftovers that we freeze to use in recipes just like this one.
The Supporting Cast of this Casserole’s Show: 2 cans of cream of chicken soup, 1 can of cream of mushroom soup, 1 can of Rotel, Worcestershire sauce, and unsalted beef stock. You won’t need salt or pepper because there’s plenty of flavor that comes from the cooked pulled pork.
First, in a large bowl, mix together the cream of chicken soups, cream of mushroom soup, and Rotel.
Then give it a good stir.
Next sprinkle in 1 tsp. of dried, minced onion and 2 tsp. of Worcestershire sauce.
Then add in 2 cups of shredded Mexican cheese.
Now, we add in the real star of the show: 3/4 lb. of leftover pulled pork. I give it a rough chop to make sure each bite of casserole has a wonderful mixture of each ingredient.
Finally, add in about 5 oz. of crushed tortilla chips.
Spray a 13×9″ oven proof dish with cooking spray. Spread the pulled pork mixture into an even layer in the dish.
Then, top with the remaining 5 oz. of crushed tortilla chips. Bake at 350 for about 35 minutes, until she’s golden and bubbly!
I like to add in some chopped green onion for color and serve the Pulled Pork King Ranch Casserole alongside a crisp, green salad.
We hope you love this spin on using leftover pulled pork! It’s always a hit with our family.
Pulled Pork King Ranch Casserole
Ingredients
- ¾ lb. pulled pork about 2 cups
- 1 10-oz. can Rotel, undrained
- 2 10.5-oz. cans cream of chicken soup
- 1 10.5-oz. can cream of mushroom
- ½ cup unsalted beef stock
- 2 tsp. Worcestershire sauce
- 1 tsp. dried minced onion
- 2 cups shredded Mexican cheese
- 10 oz. crushed tortilla chips divided in half
Instructions
- Preheat oven to 350.
- Combine all ingredients except half of the tortilla chips in a large bowl.
- Spray a 13×9” oven proof dish with cooking spray. Pour pulled pork mixture in. Smooth into an even layer.
- Sprinkle remaining tortilla chips overtop the pulled pork.
- Bake at 350 for 35 minutes, until golden-brown.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.