Loaded BBQ Pork Potato Casserole

This Loaded BBQ Pork Potato Casserole is comfort food at it’s best! A mouthwatering blend of loaded mashed potatoes made with bacon and cream cheese, topped with savory pulled pork and cheese. This crowd pleasing recipe is sure to be a hit for game day, BBQs or potluck!

Love savory casseroles as much as we do? Make sure to try this Tater Tot Casserole, Rotisserie Chicken and Rice Casserole and our favorite Twice Baked Potato Casserole!

Loaded Pulled Pork Potato Casserole

This Loaded BBQ Pork Potato Casserole is just the thing you need for you next cook-out with friends and family. This recipe is all about comfort with a creamy loaded mashed potato base and a savory pulled pork finish. The entire casserole is topped with more cheese before being popped into the oven so all these amazing flavors can meld together into one delicious casserole.

This casserole has three amazing layers: loaded mashed potatoes, pulled pork and a cheesy finish.

Loaded Mashed Potatoes

Let’s talk about the loaded mashed potatoes. They are the base of the dish and the perfect complement to the pulled pork. Extra creamy and loaded with flavor, these mashed potatoes are made with bacon, cream cheese, butter, cheese and green onion. Delicious on their own, they are magnificent in this amazing casserole recipe. I used red potatoes but russet potatoes will work just as well.

Pulled Pork

You’ve got a few options for the pulled pork layer. I like to go the homemade route and use either my Instant Pot Pulled Pork or my Crockpot Root Beer Pulled Pork. However, if you want to cut down on prep time, you can absolutely buy store bought pulled pork and use that in this recipe.

Perfectly savory with just a hint of spiciness, sweetness and smoky flavor, delicious pulled pork is exactly what those mashed potatoes needed on top.

What You’ll Need

Whether you’re making this casserole for a family dinner or planning to serve it at your next gathering, this dish is guaranteed to be the star of the show. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

Loaded Mashed Potatoes

• potatoes – I used red potatoes for this recipe but russet or gold potatoes would also be delicious. I used 3 pounds but a little more or less won’t make much of a difference.
• cream cheese – Make sure to soften the cream cheese before mashing with the potatoes. It makes the mashed potatoes so creamy and decadent.
• butter – I used salted butter for the potatoes. If you only have unsalted on hand, add a pinch of salt to the potatoes.
• bacon – The bacon needs to be cooked until nice and crispy and then crumbled or chopped. I like to make Air Fryer Bacon or Baked Bacon for this recipe.
• cheese – I used a blend for this recipe but any cheese will work. Sharp cheddar, Monterey Jack, Colby Jack, etc. I think a combination of cheese adds more flavor to the recipe.
• green onions – I love adding a little freshness to these mashed potatoes with the help of green onions. Chives would be a delicious substitute.

Pulled Pork

• pulled pork – You can use store bought pulled pork for this recipe (cook as directed) or make a batch of my Instant Pot Pulled Pork or my Crockpot Root Beer Pulled Pork. I obviously recommend homemade pulled pork but store bought will absolutely work and will make this recipe much quicker and easier to prepare.

Topping

• cheese – Another cup of so of shredded cheese shredded, just enough to cover the top of the casserole is the perfect finish to this recipe.
• green onions – Sliced green onions add a pop of color as well as flavor. Swap in chives if you prefer.

How To Make Loaded BBQ Pulled Pork Potato Casserole

1. Prep. Lightly spray a 9 x 13 baking dish with cooking spray and set aside.
2. Mashed Potatoes. Boil potatoes in a large pot of salted water. Cook until fork tender. Remove potatoes from water and drain. Roughly mash the potatoes and then add the cream cheese, butter, bacon, green onions and shredded cheese. Mash together with the potatoes. Place in prepared baking dish.
3. Pulled Pork. Evenly spread the pulled pork on top of the potato layer.
4. Cheese Layer. Sprinkle the remaining cheese on top of the pulled pork.
5. Bake. Cover and bake for 15 minutes at 350°F. Remove foil and bake for another 5 minutes or until cheese has fully melted and casserole is heated through.
6. Serve. Top with additional green onions if desired and serve immediately.

Storage Information

This casserole can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

To store in the refrigerator, let the casserole cool to room temperature before transferring it to an airtight container. Make sure to press out any excess air before sealing the container, as this will help to prevent spoilage.

To store in the freezer, put the leftover casserole in a freezer-safe container, removing as much air as possible before sealing. Thaw overnight in the fridge before reheating.

To reheat, cook in microwave until heated through.

Trish’s Tips and Tricks

• Try my BBQ Pulled Chicken recipe for a delicious twist!
• Use a foil pan for picnics and potlucks. No need to worry about grabbing that casserole dish!
• Homemade is always my first choice, but store bought BBQ Pulled Pork is always a great option to make prep a breeze.

More Casserole Recipes To Try

1. Cheeseburger Casserole
2. Twice Baked Potato Casserole
3. Tuna Casserole with Noodles
4. Broccoli Rice Casserole
5. Chicken Broccoli Rice Casserole

Print Pin

5 from 8 votes

Loaded BBQ Pork Potato Casserole

This crowd pleasing recipe is sure to be a hit at your next barbecue or picnic! This Loaded BBQ Pork Potato Casserole is so easy to make and crazy delicious. Comfort food at it’s best!

Course Main Dish

Cuisine American

Keyword casserole, loaded bbq pork potato casserole

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 594kcal

Author Trish – Mom On Timeout

Ingredients

Loaded Mashed Potatoes

• 3 pounds red potatoes
• 8 ounces cream cheese softened
• 4 tablespoons butter softened
• 8 ounces bacon cooked and crumbled
• 8 ounces sharp Cheddar cheese shredded, Monterey, Colby Jack, any cheese or combination of cheese will work here

Pulled Pork

• 6 green onions thinly sliced
• 6 to 8 cups pulled pork see notes below

Topping

• 4 ounces Colby Jack shredded, or any other cheese you prefer
• 3 green onions sliced, optional

Instructions

• Lightly spray a 9 x 13 baking dish with cooking spray and set aside.
• Preheat oven to 350°F.
• In a large pot, add water and salt generously. Add potatoes and bring to a boil. Cook until fork tender. Remove potatoes from water and drain. Return to the pot. Roughly mash the potatoes with a potato masher.
• Add the cream cheese, butter, bacon, green onions and shredded cheese. Mash together with the potatoes. Transfer the loaded mashed potatoes into the prepared casserole dish.
• Top with pulled pork and remaining shredded cheese. Cover and bake for 15 minutes. Remove foil and bake for another 5 minutes or until cheese has fully melted and casserole is heated through.
• Top with additional green onions if desired, serve and enjoy!

Notes

Pulled Pork Options

You can use store bought pulled pork for this recipe (cook as directed) or make a batch of my Instant Pot Pulled Pork or my Crockpot Root Beer Pulled Pork. I obviously recommend homemade pulled pork but store bought will absolutely work and will make this recipe much quicker and easier to prepare.

Storage Information

This casserole can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

To store in the refrigerator, let the casserole cool to room temperature before transferring it to an airtight container. Make sure to press out any excess air before sealing the container, as this will help to prevent spoilage.

To store in the freezer, put the leftover casserole in a freezer-safe container, removing as much air as possible before sealing. Thaw overnight in the fridge before reheating.

To reheat, cook in microwave until heated through.

Nutrition

Calories: 594kcal | Carbohydrates: 42g | Protein: 27g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1122mg | Potassium: 631mg | Fiber: 2g | Sugar: 20g | Vitamin A: 936IU | Vitamin C: 14mg | Calcium: 296mg | Iron: 2mg

Originally published May 22, 2015.