Pulled Pork Hashbrown Casserole (Print Version)
# Ingredients:
→ Vegetables and Base
01 -
850 g frozen shredded hash browns
02 -
160 g whole kernel corn
03 -
1/2 onion, diced
04 -
1 bell pepper, diced
05 -
1-2 jalapeños, grated
→ Dairy and Seasonings
06 -
2 tablespoons butter, melted
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
200 g Colby Jack cheese, grated
→ Main and Sauce
10 -
450 g cooked pulled pork
11 -
240 ml barbecue sauce
# Instructions:
01 -
Preheat the oven to 200°C. Coat a 23x33 cm baking dish with nonstick cooking spray and set aside.
02 -
In a large bowl, mix together the hash browns, corn, diced onion, bell pepper, grated jalapeños, melted butter, salt, pepper, and half of the grated Colby Jack cheese.
03 -
Transfer the mixture to the prepared baking dish and spread evenly. Bake for 20 minutes.
04 -
Meanwhile, toss the cooked pulled pork thoroughly with the barbecue sauce until evenly coated.
05 -
After 20 minutes, remove the dish from the oven. Evenly spread the sauced pulled pork over the baked hash brown layer.
06 -
Sprinkle the remaining Colby Jack cheese over the pork layer. Return the dish to the oven and bake for an additional 20 minutes.
07 -
Allow the casserole to cool for 5 minutes before serving. Optionally top with diced green onions and a spoonful of sour cream.
# Notes:
01 -
For enhanced flavor, use smoked pulled pork and your favorite style of barbecue sauce.