Pulled Pork King Ranch Casserole

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!

Pulled Pork King Ranch Casserole

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.

Leftover Pulled Pork King Ranch Casserole

We hope you love this spin on using leftover pulled pork! It’s always a hit with our family.

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Pulled Pork King Ranch Casserole

Pulled Pork King Ranch Casserole

This casserole is perfect for using any leftover pulled pork you might have from a big get together or party. It's full of comforting flavors and great texture the whole family will enjoy!
Prep Time 3 minutes
Cook Time 35 minutes
Total Time 38 minutes
Course Main Course
Cuisine American
Servings 8
Calories 330 kcal

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

Serving: -2gCalories: 330kcalCarbohydrates: 34gProtein: 15gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 36mgSodium: 635mgPotassium: 139mgFiber: 2gSugar: 7gVitamin A: 231IUVitamin C: 1mgCalcium: 385mgIron: 1mg

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.

Keyword casserole, crock pot pulled pork, pulled pork, Pulled Pork King Ranch Casserole, slow cooker pulled pork
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