Pulled Pork Sandwich Casserole
on Apr 29, 2022, Updated Jun 06, 2022
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Ingredient List
- Oat flour
- Gluten free yellow corn meal
- Baking powder
- Salt
- Avocado oil
- Milk
- Eggs
- Canned corn
- Pulled Pork
- Barbecue sauce
- Mayo
- Apple cider vinegar
- Coleslaw mix
How to make Pulled Pork Sandwich Casserole
- This is such a simple casserole to put together and enjoy in a short amount of time. Stick with me so you don’t get lost with the instructions.
- Preheat your oven to 400 degrees. Grab a bowl and add oat flour, gluten free yellow corn meal, baking powder and salt and mix it all about. Next goes in is avocado oil, milk and egg. You will want to mix without over mixing. Next drain the corn so its just the kernels and add that to the bowl At this time the base layer is completed.
- You can either use an 8×8 dish or a 9×13 baking dish. The difference is the 9×13 dish is going to yield a thiner tamale base. Add the tamale mixture to the bottom of your greased baking dish and bake for 20-25 min. The tamale base will not be completely cooked but that is okay, poke some holes in the base.
- Mix the pulled pork with the BBQ sauce and layer on-top of the tamale base, cover with foil and bake for 10 more min. Take for off and cook for 5 min.
- When the casserole is doing its final cook mix together mayo, barbecue sauce and apple cider vinegar in a bowl. Add the coleslaw mix and throughly combine. Once the casserole is finished cooking took with the coleslaw and ENJOY.
When you are unsure what to have for dinner, casserole is always the answer:
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Pulled Pork Sandwich Casserole
Ingredients
Scale
- ⅔ cup oat flour
- ½ cup gluten free yellow corn meal
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp avocado oil
- ⅓ cup milk (regular or dairy free)
- 1 egg
- 1 can of corn
- 1 lb cooked pulled pork*
- 1 cup bbq sauce
- ¼ cup mayo
- 1 tbsp bbq sauce
- 1 tbsp apple cider vinegar
- 2 cups coleslaw mix
Instructions
- Preheat oven to 400 degrees. Whisk oat flour, corn meal, baking powder and salt together. Add the oil, milk, and egg add to the dry ingredients and mix. Next add the drained corn. Once all mixed, bake in a 8×8 or 9×13 pyrex (depending if you want a thicker cornbread or more thin.) Bake for 20-25 min until set.
- After it has cooked for 20-25 it will not be completely set, that’s okay. Poke holes in the cornbread base. Mix the pulled pork with the bbq sauce then put the pork on top and spread equally over the cornbread.
- Cover with foil and return to oven for 10 min. Remove foil and cook for 5 more minutes.
- While that is cooking, in a bowl combine mayo, bbq sauce and apple cider vinegar, then add in coleslaw mix and season to taste with salt and pepper.
- Remove from oven and top with coleslaw and serve.
Notes
- You can swap pulled pork for shredded chicken!
I used chicken thighs but made mistake of using a bbq sauce that was very apple cider vinegar heavy. The result being the dish became way too acidic. So the next day I balanced it by adding some honey. A little bit of sweetness is perfect with the tangy coleslaw. Next time I think I’ll add honey directly to cornbread. Anyway, yum!! Fantastic recipe idea
This looks so good. I’m going to try this this weekend. I have two college kids home for the summer plus a 16 yo. Meals like this, that are filling and budget friendly are my jam to fill those hungry bellies.
Yes!! This would be perfect!