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Pulled Pork Wild Rice Casserole

I’m still hunting ways to use the large amount of pulled pork that results from a pork butt roast done in the crockpot. I’ve had a few successes. We really liked the pulled pork with noodles I posted awhile back. The other night I decided to actually record the recipe and substitute wild and white rice for the noodles. We live wild rice Up North and it’s always nice to find a dish we can slip it in.

I had roasted an 8 lb pork butt (shoulder) in the crockpot a day earlier. I cooked it to an internal temperature of 200°F on my meat thermometer. I then removed it to a large pan for shredding with 2 forks.

I had roasted the pork with about 3 cups of beef broth. Between that and the natural juices, I had about 5 cups of jus. I refrigerated it overnight and skimmed the inch of so of fat off the top.

The next day I made a small pot of wild rice following package directions and a small pot of white rice, again following directions.

I chopped 2 cups of pulled pork and set it aside.

I cleaned and trimmed some fresh broccoli and chopped that as well. It was about 2 cups, give or take.

Ready to cook, I put my largest nonstick skillet on the stove on medium high heat and brought the jus to a good bubble. I added the broccoli and let it cook for about 10 minutes on medium heat. It was almost fork tender.

Next in a small bowl I melted butter and stirred in flour to make a sort of roux. I stirred it into the jus until it began to thicken.

I stirred in the pulled pork and let it heat through, about 5 more minutes.

My next additions were the rices, stirred until they were well integrated. I taste tested and added some black pepper.

My final addition was some shredded Parmesan. As I tasted the casserole it had reminded me of risotto. Adding the Parmesan was reminiscent of a lovely risotto we sometimes make.

Dinner was served and we loved it. My P.S. agreed it seemed almost like a risotto. The jus gave it a creaminess like you’d expect of that dish. The wild rice gave it a bold, woodsy touch. This is a great way to use up pulled pork and the tasty jus I often just discard!

Pulled Pork Wild Rice Casserole

  • Servings: 4
  • Difficulty: easy
  • Print

Pulled Pork and broccoli in a creamy risotto-type dish.

  • 2 cups roasted pulled pork, roughly chopped
  • 5 cups pork jus from crockpot (or add more chicken broth to equal 5 cups)
  • 2 cups broccoli; trimmed and roughly chopped
  • 3 tablespoons butter; melted
  • 3 tablespoons flour
  • 1 cup wild rice, cooked
  • 3-4 cups white rice, cooked
  • 1/2 cup shredded Parmesan (optional)
  • Salt and pepper to taste

Place jus in large skillet over medium high heat. Bring to a boil. Add broccoli and let cook for 10 minutes.

Mix together melted butter and flour in a small bowl and mix until smooth. Stir into bubbling jus until it begins to thicken.

Add chopped pork and cook until it begins to bubble again.

Add rices and stir well. Cook until heated through and bubbling.

Taste and add salt and pepper if desired. Stir in Parmesan and serve.

5 thoughts on “Pulled Pork Wild Rice Casserole

  1. We really liked it! Of course I tweaked it but the overall concept was a great inspiration. I added 8 oz. of sliced mushrooms. Put them along with the pulled pork back into the Dutch oven I roasted the pork in and sautéed for a few minutes. Removed them and then put the jus and broth in and cooked the broccoli. I decided to forgo the butter/flour step and simply stirred in the rice and the mushroom pork mixture and heated to to bubbly. It was maybe what Rachel Ray calls a stoup! I also cooked both rice’s in chicken broth and added some dry minced garlic to to wild while it was cooking. The only change I would make for the future would be to change the ratio of wild to white rice. I think a 50/50 would be great and maybe even a 25/75. Thanks again for the inspiration. It’s going into the tried & liked file

    Liked by 1 person

  2. Nice! We love wild rice casseroles and usually make them with ground beef, chicken or leftover turkey but I think this one sounds great!. Time to defrost a pork shoulder!!


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