Slow Cooker Pulled Pork and Cheddar Potato Skillet Casserole layers everything people love about BBQ pulled pork and cheesy potatoes into one comforting dish. The slow cooker handles the pulled pork and potatoes together with broth, BBQ sauce, and simple seasonings until the pork is fall-apart tender and the potatoes are soft and flavorful.
From there, everything gets transferred to a skillet or baking dish, topped with plenty of sharp cheddar, and baked just long enough to turn it into a bubbly, golden casserole with crispy edges. It’s perfect for using leftovers or feeding a hungry crowd on game day, holidays, or any night you want serious comfort food with very little fuss.
Equipment
- 5–6 quart slow cooker / crockpot for cooking pork and potatoes.
- Large oven-safe skillet (cast iron) or 12-inch ovenproof frying pan for the final casserole.
- Large mixing bowl (optional, for combining before going into the skillet).
- Cutting board and sharp knife for potatoes and onions.
- Tongs or forks for shredding pork.
- Aluminum foil (optional for lining or covering in the oven).
- Measuring cups and spoons.
Ingredients
For the slow cooker pulled pork and potatoes:
- 2½–3 lb (about 1.1–1.3 kg) boneless pork shoulder / pork butt (or pork loin chops), trimmed of excess fat.
- 6–7 medium russet or Yukon gold potatoes, peeled or scrubbed and diced into 1–1½ inch cubes (about 6–7 cups).
- 1 small onion, thinly sliced or finely chopped.
- 1–1½ cups BBQ sauce (your favorite, sweet or smoky).
- 1 cup (240 ml) chicken or vegetable broth.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- ½ teaspoon smoked paprika (optional, for extra BBQ depth).
- ¾–1 teaspoon salt, or to taste.
- ½ teaspoon black pepper, or to taste.
For the skillet casserole finish:
- 2–3 cups (about 200–300 g) shredded sharp cheddar cheese, divided.
- ½ cup (120 g) sour cream or 4 oz (115 g) cream cheese, softened (optional for a creamier base).
- 2–3 green onions, thinly sliced, for garnish.
- Extra BBQ sauce for drizzling (optional).
Instructions And Steps
Begin by preparing the pork and potatoes in the slow cooker. Lightly grease the crock with nonstick spray, then place the pork shoulder (or pork chops) in the bottom of the slow cooker and season all over with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Scatter the sliced or chopped onion over the pork so it can soften and flavor the cooking juices.
Add the diced potatoes around and over the pork in an even layer. In a measuring cup or small bowl, stir together the BBQ sauce and chicken broth until combined, then pour this mixture evenly over the pork and potatoes. The liquid doesn’t need to fully cover everything, but it should come at least halfway up the sides so the potatoes can braise and soak up flavor.
Cover the slow cooker with the lid and cook on low for about 7–8 hours, or on high for 4–5 hours, until the pork is very tender and the potatoes are cooked through when pierced with a fork. The pork should shred easily with two forks, and the potatoes should hold their shape but be soft enough to mash lightly if pressed.
Once the pork is done, carefully transfer it to a cutting board or large bowl while leaving the potatoes and most of the sauce in the slow cooker. Use two forks or tongs to shred the pork into bite-sized pieces, discarding any large fatty bits if you prefer a leaner casserole.
At this point, decide how saucy you want the finished casserole. If there seems to be a lot of liquid in the slow cooker, you can ladle off a small amount so the final dish isn’t soupy, but keep enough to coat the potatoes and pork when they’re combined. Gently stir the shredded pork back into the crock with the potatoes and juices until everything is evenly mixed and coated in the BBQ broth.
For a creamier skillet base, fold in sour cream or softened cream cheese now, stirring gently so you don’t break up the potatoes too much. Taste the mixture and adjust seasoning with a bit more salt, pepper, or BBQ sauce if needed; potatoes and pork soak up flavor, so a small extra splash of sauce can brighten everything up.
Preheat your oven to 375°F (190°C). If using an oven-safe skillet, lightly grease it with a little oil or nonstick spray; otherwise, grease a 10–12 inch skillet or similar-sized baking dish. Transfer the pulled pork and potato mixture from the slow cooker into the skillet, spreading it into an even layer all the way to the edges.
Sprinkle most of the shredded cheddar cheese evenly over the top of the pork and potato mixture, reserving a small handful for a final sprinkle after baking if you like. If you want some cheese distributed inside as well, you can fold in a cup of cheddar before transferring to the skillet, then use the rest on top.
Place the skillet casserole in the preheated oven and bake for 15–20 minutes, or until the cheese is fully melted, bubbling around the edges, and starting to turn golden brown in spots. For extra browning and crispy cheesy bits, you can switch to broil for the last 1–3 minutes, watching closely to avoid burning.
Remove the skillet from the oven and let the casserole rest for about 5–10 minutes so the cheese sets slightly and the layers hold together better when you scoop. Drizzle a little extra BBQ sauce over the top if you like that sweet-tangy finish, then sprinkle with sliced green onions for a fresh pop of color and flavor.
Serve the Slow Cooker Pulled Pork and Cheddar Potato Skillet Casserole straight from the skillet, scooping down deep so each portion gets tender potatoes, juicy pulled pork, and plenty of gooey cheddar. It pairs well with a crisp salad or slaw to cut through the richness, but it’s satisfying enough on its own as a one-pan main.
Tips And Tricks
Choosing the right cut of pork makes a big difference. Pork shoulder or butt has enough marbling to stay juicy and pull apart easily after hours in the slow cooker, while leaner cuts like loin can dry out unless you’re very careful with timing. Trim only the thickest exterior fat so you still keep enough for flavor without making the dish greasy.
Potato size and type affect texture. Russets break down more and yield a softer base that borders on loaded mashed potatoes, while Yukon golds or yellow potatoes tend to hold their shape better and feel naturally buttery. Cutting them into even 1–1½ inch pieces helps them cook uniformly so you don’t end up with some pieces mushy and others underdone.
The BBQ sauce you choose will largely define the flavor of the final casserole, so use one you really enjoy—sweet and smoky, tangy and vinegar-forward, or spicy, depending on your preference. If the sauce is very sweet, you can balance it with a little extra salt, pepper, or even a splash of apple cider vinegar stirred in at the end.
Be mindful of how much liquid you keep from the slow cooker before moving to the skillet. You want enough to keep the pork and potatoes moist and create a bit of sauce, but not so much that it turns soupy under the cheese. If you accidentally leave too much, you can simmer the mixture uncovered in a skillet for a few minutes before topping with cheese to evaporate some of the excess liquid.
Adding sour cream or cream cheese makes the casserole richer and more cohesive, turning the base into something like loaded BBQ mashed potatoes topped with pulled pork and cheddar. If you prefer a cleaner, more BBQ-forward flavor, you can skip the dairy and rely solely on the sauce and cheese for richness.
Variations
Turn this into a full “loaded potato” experience by stirring crisp bacon and some green onions into the potatoes along with the pulled pork before baking, then topping with more bacon and cheddar. You can also serve individual portions with a dollop of sour cream and extra BBQ sauce for that loaded baked potato vibe.
Use leftover pulled pork instead of cooking it from scratch if you already have some on hand. In that case, you can slow-cook just the potatoes with broth and seasoning, then mix in warmed pulled pork and BBQ sauce before transferring to the skillet and baking with cheese. This makes the recipe faster and a great way to repurpose BBQ leftovers.
Swap cheddar for a blend of cheeses like Colby Jack, Monterey Jack, or smoked gouda to tweak the flavor and melt. Smoked cheeses emphasize the BBQ character, while a sharp cheddar gives you the most contrast against the sweet sauce.
To add more vegetables, stir in sautéed bell peppers, corn, or even a handful of black beans along with the pork and potatoes for a slightly Tex-Mex twist. Top servings with cilantro and a squeeze of lime instead of green onions for a different, brighter finish.
For a skillet-only shortcut, you can bake or pan-cook diced potatoes until tender, then toss them directly in a skillet with leftover pulled pork, BBQ sauce, and cheese, and finish under the broiler. It won’t have the long-braised flavor of the slow cooker version, but it’s an excellent fast-track option when you’re short on time and still want that pulled-pork-and-cheddar potato comfort.
