BBQ Pulled Pork Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pulled pork and rice baked together with vegetables, broth, and BBQ sauce in one dish. Minimal prep with store-bought or leftover pork. A quick family dinner with no extra cleanup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (14.5 ounce) can low-sodium chicken broth ((about 1 ¾ cups))
- ½ cup barbecue sauce
- ¼ cup strained dill pickle brine
- 1 teaspoon dried oregano ((or 2 teaspoons chopped fresh oregano))
- ¾ teaspoon seasoned salt ((such as Lawry’s brand))
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup uncooked long grain white rice
- 1 cup shredded or matchstick carrots
- 1 lb. pulled smoked pork ((about 2 cups))
- 1 ½ cups grated sharp cheddar cheese, (divided)
- Optional garnish: chopped fresh parsley, oregano, thyme or other herbs; pickled red onions
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 1970mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1970MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.