Cheddar Bay Pulled Pork Casserole (Print version)
Tender pulled pork baked under cheesy garlic-herb Cheddar Bay biscuits for a hearty, crowd-pleasing dinner.
# Ingredients:
For the pork base
01 -
4 cups (about 1 1/2 lb / 680 g) cooked pulled pork
02 -
1 medium yellow onion, diced
03 -
1 tablespoon olive oil
04 -
1/2 cup BBQ sauce
05 -
1/4 cup chicken broth
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
For the biscuit topping
10 -
2 boxes (11.36 oz / 322 g each) Cheddar Bay biscuit mix, plus included seasoning packets
11 -
1 1/2 cups cold water
12 -
1 1/2 cups shredded sharp cheddar cheese, divided
13 -
1/2 cup (1 stick / 115 g) salted butter, melted
14 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 to 5 minutes.
02 -
Stir in the pulled pork, BBQ sauce, chicken broth, garlic powder, smoked paprika, salt, and pepper. Cook until warmed through and well coated. Spread the mixture evenly in a 9x13-inch baking dish.
03 -
In a large bowl, combine both boxes of biscuit mix, the cold water, and 1 cup of the shredded cheddar. Stir just until a thick, sticky dough forms.
04 -
Drop the batter by large spoonfuls over the pork, leaving small gaps between mounds. Sprinkle the remaining 1/2 cup cheddar on top. Bake at 375°F (190°C) for 25 to 30 minutes until the biscuits are golden and cooked through.
05 -
While the casserole bakes, whisk the two garlic-herb seasoning packets into the melted butter. Brush this mixture over the hot biscuits as soon as the casserole comes out of the oven. Let it rest for 5 minutes before serving.
# Good to know:
01 -
Best served hot while the biscuits are crisp and the butter is still glossy.
02 -
If using unsalted butter for the glaze, add a pinch of salt.