Growing up, pulled pork was something I only ate at restaurants because I thought it was too complicated to make at home. My first attempts involved hours of careful watching and adjusting the heat on my smoker, usually with mixed results. Then my neighbor shared her casserole pulled pork method with me, and it changed everything. Instead of hovering over a smoker all day, this recipe lets your oven do the work while you go about your life. It’s become my go-to method for family dinners, and honestly, no one can tell the difference between this and the traditional smoked version.
Ingredient Substitutions
For the Hatch Chile Pulled Pork, you can substitute any leftover shredded meat like chicken or beef. This allows for flexibility in using available ingredients while maintaining the dish’s overall structure. The braising liquid can be replaced with low-sodium chicken or vegetable broth if not available.
Penne pasta can be swapped with other short pasta shapes like rotini or fusilli, or use gluten-free pasta for those with gluten sensitivities. Adjust cooking time as needed to achieve al dente texture.
For a dairy-free version, replace milk with unsweetened almond or oat milk, and use dairy-free cheese alternatives. Nutritional yeast can add a cheesy flavor without dairy. Reduce the liquid slightly as plant-based milks are often thinner than dairy milk.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 70-80 g
- Carbohydrates: 100-110 g
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion (about 1 medium)
- 2 celery stalks, diced
- 1/2 sweet bell pepper, diced
- 2 large garlic cloves
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups braising liquid from hatch chile pork (or low-sodium chicken broth)
- 1/2 cup full-fat milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 4 ounces shredded cheddar cheese (or use monterey jack, colby, mozzarella, or another melty cheese)
- 3 cups hatch chile pulled pork (or leftover pork, chicken, or beef)
- 1/2 pound penne pasta (cooked to al dente, rinsed, and drained)
- 6 slices smoked gouda cheese (optional but recommended)
- 1/2 cup chopped roasted hatch chiles (choose mild or preferred heat level)
- 1/4 cup chopped cilantro
- 1 slice bread
- 1 teaspoon butter
- 2 parsley sprigs
Step 1: Prepare the Breadcrumbs
Tear the bread into chunks and place them in a mini food processor.
Add the butter and parsley to the processor.
Pulse the mixture until fine breadcrumbs form.
Once done, set the breadcrumbs aside for later use.
Step 2: Preheat the Oven and Prepare Equipment
Preheat your oven to 350°F (175°C).
Meanwhile, spray a casserole dish with vegetable spray to prevent sticking, and set it aside.
Step 3: Cook the Pasta
Bring a pot of water to a boil and cook the penne pasta until it is al dente, following the instructions on the package.
Once cooked, drain the pasta and set it aside for later incorporation into the dish.
Step 4: Sauté the Vegetables
Heat a large skillet over medium-high heat.
When the pan is hot, add olive oil.
Stir in the chopped onion, celery, and green pepper.
Cook for 3-4 minutes or until the vegetables are softened and slightly translucent.
Add garlic and cook for an additional minute until fragrant.
Step 5: Make the Bechamel Sauce
Add butter to the skillet.
Once melted, sprinkle flour, kosher salt, black pepper, and cayenne over the mixture.
Stir well to combine, ensuring no dry bits remain.
Gradually add the braising liquid (or broth) while stirring until the sauce smooths out.
Heat the mixture until it begins to bubble and boil, then add milk, stirring constantly.
Cook for one minute until the sauce thickens.
Remove from heat, add grated cheddar cheese, and stir until fully melted.
Incorporate the leftover hatch chile braised pork, stirring until well combined.
Note: If using another pulled pork recipe, add diced hatch chiles and cilantro when adding the meat to the sauce.
Step 6: Assemble the Casserole
Add the cooked penne pasta to the skillet with the pulled pork and cheese sauce mixture.
Toss everything together until the noodles are well coated.
Transfer half of this mixture to the prepared casserole dish.
Layer with slices or shreds of smoked gouda cheese.
Add the remaining pork and noodle mixture on top.
Sprinkle with the prepared buttered breadcrumbs.
Step 7: Bake and Serve
Bake the casserole in the preheated oven for 25-30 minutes, or until it becomes bubbly and the breadcrumbs are golden and toasted.
For extra color, you can place the casserole under the broiler for 1-2 minutes, but watch closely to prevent burning.
Once done, remove from the oven, let it cool slightly, and serve your delicious bake.
