Cheddar Bay Pulled Pork Casserole Recipe – A Flavorful Comfort Dish

Some dishes are born from tradition. Others are born from craving. And every once in a while, a dish like this Cheddar Bay Pulled Pork Casserole comes along — a rich, flavorful fusion of two comfort food favorites that feels both inventive and nostalgic. Picture tender, slow-cooked pulled pork nestled beneath buttery, golden Cheddar Bay biscuit topping — the kind that’s impossibly soft on the inside and beautifully crisp on the outside. This dish is everything you didn’t know you needed on a chilly night or a lazy Sunday.

Whether you’re cooking for a weeknight dinner, a casual get-together, or a meal-prep marathon, this casserole delivers on every front. It’s comforting, savory, deeply satisfying, and just indulgent enough to feel like a treat without going over the top. It’s the type of recipe that ends up in regular rotation — the one your family keeps requesting, the one you bring to potlucks and never take home leftovers from.

Why This Recipe Works

This recipe brings together two well-loved dishes and layers them in a way that’s familiar yet exciting. Pulled pork, with its melt-in-your-mouth texture and slow-simmered richness, forms the hearty base. You can make it from scratch in a slow cooker or use leftovers from a weekend barbecue. Either way, the meat gets tossed in a tangy, smoky barbecue sauce that adds depth and zing.

On top of this, we layer a cheddar bay biscuit crust — a savory, cheesy, buttery topping inspired by the famous restaurant biscuits. It’s light and tender but full of flavor, thanks to shredded cheddar, garlic, and fresh herbs. When baked, it forms a golden, fluffy crown that soaks up just enough of the pork’s juices to stay moist while maintaining its biscuit texture.

It’s this perfect marriage of bold and buttery, smoky and savory, tender and crisp that makes this casserole unforgettable.

Ingredients You’ll Need

For the Pulled Pork Layer:

• 3 cups cooked pulled pork (homemade, store-bought, or leftovers)
• 1 cup barbecue sauce (choose a smoky or tangy blend for best results)
• ½ cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp chili powder (optional, for a subtle kick)
• 1 tbsp olive oil

For the Cheddar Bay Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• 1 cup buttermilk (or whole milk + 1 tsp vinegar)
• 1 ½ cups shredded sharp cheddar cheese
• 6 tbsp unsalted butter, cold and cubed
• 1 tbsp chopped parsley (fresh or dried)

For the Garlic Butter Brush (optional but highly recommended):

• 2 tbsp melted butter
• ½ tsp garlic powder
• 1 tsp fresh parsley, finely chopped

Making the Dish: Step-by-Step Instructions

1. Prepare the Pulled Pork Layer

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic, smoked paprika, black pepper, and chili powder. Cook for another 30 seconds to bloom the spices.

Add the pulled pork and barbecue sauce. Stir until the meat is fully coated and the mixture is heated through. Let it simmer gently for 3-4 minutes to blend the flavors, then remove from heat.

Transfer the mixture to a lightly greased 9×13-inch casserole dish, spreading it into an even layer. Set aside while you prepare the biscuit topping.

2. Make the Biscuit Topping

Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, onion powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese and parsley. Pour in the buttermilk and mix just until combined. Be careful not to overwork the dough — a slightly shaggy texture is perfect.

Drop spoonfuls of the biscuit dough over the pulled pork layer, covering it evenly but leaving some small gaps to allow steam to escape and flavor to mingle.

3. Bake to Golden Perfection

Bake uncovered for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. To test for doneness, insert a toothpick or knife into the biscuit topping; it should come out clean.

As soon as it comes out of the oven, brush the top generously with garlic butter for a glossy finish and even more flavor.

Let the casserole cool for 5-10 minutes before serving. This helps everything set and makes it easier to slice.

Tips for Success

• Use leftover pulled pork for an even faster meal. It’s a great way to repurpose Sunday dinner into a weeknight win.
• Avoid overly sweet BBQ sauce unless you’re balancing it with a bit of vinegar or hot sauce. A smoky or tangy sauce works best here.
• Keep the biscuit dough cold before baking — this is key to achieving that flaky texture.
• Add heat if desired by mixing chopped jalapeños into the pork or the biscuit topping.
• Serve with a crisp side salad or coleslaw to cut through the richness.

Variations to Try

• Pulled Chicken Casserole: Swap the pork for shredded rotisserie chicken with a bit of smoky seasoning.
• Southwest Style: Add black beans, corn, or green chilies to the pork layer for a Tex-Mex twist.
• Spicy Cheddar Biscuit Crust: Mix a pinch of cayenne pepper or chipotle powder into the biscuit dough for a spicy kick.
• Vegetable Boost: Stir sautéed bell peppers, mushrooms, or spinach into the pork mixture for extra nutrition.

Make-Ahead and Storage

This casserole is make-ahead friendly and ideal for meal prep. You can assemble the entire dish a day in advance, cover tightly, and refrigerate until ready to bake. If baking straight from the fridge, add an extra 5-7 minutes to the baking time.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions as needed.

For freezing, assemble the casserole but do not bake. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

Why You’ll Love This Casserole

What makes this dish truly special is the contrast of textures and flavors. The succulent pulled pork with its rich barbecue notes meets the fluffy, cheesy biscuit topping in a way that’s both comforting and crave-worthy. It’s not just a meal — it’s an experience. From the first bite to the last, this casserole hits all the right notes: warm, satisfying, and just a little indulgent.

It’s also incredibly versatile. Whether you’re serving a hungry family, hosting a casual dinner, or planning a cozy meal for two with plenty of leftovers, it delivers big flavor with minimal fuss. Plus, it’s customizable to fit your taste preferences, spice level, and what’s in your fridge.

Final Thoughts

The Cheddar Bay Pulled Pork Casserole is a fresh take on comfort food — one that combines classic Southern-style pulled pork with the irresistible charm of cheesy garlic biscuits. It’s the kind of meal that feels like a hug, tastes like home, and comes together with surprising ease. Whether you’re new to casseroles or a seasoned pro, this dish deserves a spot on your go-to list.

Try it once, and it’ll likely become one of your most requested recipes. It’s not just dinner — it’s a warm, cheesy, flavor-filled experience that turns ordinary nights into something special.