With tender shredded pork, potatoes, bbq sauce, sour cream, and cheese, this pulled pork potato casserole has everything you love about a BBQ pork potato!
Pulled smoked pork speaks to me on a level that’s really difficult to explain. Like fried chicken, a smoked pork butt beckons to the good Southern girl in me….it’s just a classic, iconic Southern dish. The perfect amount of smoke means that sauce isn’t really even needed, but if you want some sauce, you just need the slightest drizzle to accentuate the deep smoke flavor of the meat. Philip and I like to stand over the freshly smoked hunk of pork resting on the cutting board on our counter, gingerly pulling shreds of meat from the still smoldering shoulder and popping them in our mouths, all the while extolling the virtues of glorious smoked pork. By the way, we behave the same way with the pork when it’s cold from the fridge as we attempt to tear away shreds to make something with the leftovers.
Honestly, there isn’t much that you can do to make smoked pork better, so the only thing you can do is serve it with really great sides or on some really great bread…or a baked potato. If you’ve read any of my BBQ restaurant blog posts, you know that I am a fan of barbecue potatoes (usually called a “killer potato” around here) and that’s my usual order when I go to a barbecue restaurant. I have mentioned here a time or two that a baked potato is one of my perfect, go-to foods, and baked potatoes go well with just about anything. But something as awe-inspiring as smoked pork…well, that’s just over the top.
And if a pulled pork baked potato is good, a pulled pork potato casserole is even better. I drizzled the boiled Russet potatoes (you could bake them, of course, but it’s quicker to boil and I was in a hurry!) with melted butter then tossed them in a simple sour cream and buttermilk sauce that I whipped up. Of course, I stirred in a generous amount of shredded pork and a few sliced green onions. Baked up with a thick layer of shredded cheddar on top, this casserole was basically perfect without sauce, but a light drizzle of some smoked Porter barbecue sauce that I made completed this casserole perfectly.
This pulled pork potato casserole was everything I love from a barbecue restaurant baked up in one pan!
Yield: 4-8 servings
15 minPrep Time:
40 minCook Time:
- 2 1/2 pounds Russet potatoes, scrubbed and cut into 1-inch chunks
- 2 tablespoons unsalted butter, melted
- 2-3 green onions, thinly sliced
- 2 cups pulled pork
- 2 strips bacon, cooked and chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- salt and pepper to taste
- 4 ounces cheddar cheese, grated
- barbecue sauce, for serving
- Preheat the oven to 350 degrees. Place the potatoes in a large saucepan and cover with water. Bring the water to a boil and sprinkle the water liberally with salt. Cook until the potatoes are tender. Drain and place in a large bowl.
- Combine all ingredients except the cheese and the barbecue sauce in the bowl with the potatoes. Spread into an 8 or 9-inch baking dish and sprinkle the top with cheese.
- Bake the casserole for 25 minutes. Turn the oven to broil and broil until the cheese has browned. Serve with barbecue sauce.
- Calories 2000
- Total Fat: 112 g 172.31%
- Saturated Fat: 49 g 245%
- Cholesterol: 237 mg 79%
- Sodium: 1364 mg 56.83%
- Potassium: 4855 mg 138.71%
- Total Carbohydrate: 207 g %
- Sugar: 11 g
- Protein: 52 g
- Vitamin A: 51.08%
- Calcium: 1050 mg 105%
- Iron: 9 mg 50%
Click here to print the recipe for pulled pork potato casserole!