Save time by using store-bought, leftover, or pre-prepped ingredients to make this deliciously satisfying yet easy one-pan dinner!
My mom taught me a lot about stretching a food budget. She got really creative with repurposing leftovers into stews, casseroles, and meaty loaves. I actually looked forward to our leftover-based meals—and still enjoy transforming the remains of a previous dish into something new.
Take this pulled pork and bacon keto casserole, for example. It makes the most of leftover pulled pork (such as this Healthy Pulled Pork), previously cooked bacon, and frozen veggies. I love how it keeps me from wasting food while helping me get a tasty dinner on the table quickly and easily.
It also gives me a chance to use okra, a vegetable I don’t cook with very often. You could easily sub in a bag of frozen broccoli or cauliflower, if you prefer. But keep in mind that the flavor profile of the dish will be different, as those cruciferous veggies have stronger flavors than mild okra.
The topping for this casserole is the batter from this Keto Cornbread Recipe. It’s quick and easy to mix up and imparts both cheesiness and subtle cornbread flavors to the casserole. If you’d like a richer, tangier topping with a touch of jalapeño heat, you could opt for this Keto Buttermilk Cornbread instead. Either way, this casserole delivers a hearty meal that’ll leave you feeling satisfied and thrifty!
Ingredient spotlight: okra
Okra is a unique, warm-season vegetable related to hibiscus and cotton. Native to tropical regions of Africa and Asia, okra thrives in hot climates, including the southern United States. Its edible green pods are the plant’s most popular feature, known for a mild flavor and a characteristic mucilaginous—aka slimy—texture that helps thicken stews and casseroles. Okra is also low in net carbs and high in fiber, making it an excellent match for low-carb cooking. These little pods add bulk, nutrients, and distinctive texture without substantially raising carb counts.
The frozen okra called for in this recipe is more than just convenient. Fresh okra is seasonal and may not be readily available in the northern U.S. outside the summer months. It also spoils quickly, so frozen gives you a longer shelf life while ensuring consistent quality and reduced sliminess without special cooking techniques. Plus, frozen okra is pre-washed and cut, eliminating a lot of prep time.
How do I store leftovers?
Let your casserole cool before storing it, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. If you’re using leftover pulled pork, subtract the number of days it was previously stored in the fridge from its total refrigerator shelf life. For example, if you cooked the pulled pork 2 days before adding it to this casserole, your leftover casserole will keep in the fridge only for another 2 days.
This dish also freezes well for up to 3 months in freezer-safe containers—so long as the pork you’re using is still within its safe storage period at the time of freezing. Thaw overnight in the fridge. Reheat in a skillet, the microwave, or a 350°F oven until piping hot throughout.
Similar recipes to try
Hungry for more dishes that make the most of leftovers? This Adobo Chicken Chili recipe transforms leftover Instant-Pot Keto Adobo Chicken into a hearty and heartwarming bowlful. Looking for delicious ways to use up an abundance of hard-boiled eggs? Whip up this Easy Keto Deviled Eggs–Homemade Recipe or give them a Southern twist with this recipe for Pimento Cheese Deviled Eggs. Another great option is this crowd-pleasing Keto Southern Deviled Egg Salad.
Pulled Pork And Bacon Keto Casserole
Ingredients
- 1 pound pulled pork store-bought, leftover, or fresh
- 1 package package frozen cut okra (10 ounces) thawed and patted dry
- 4 slices bacon cooked and chopped
- 1 1/2 cups sugar-free barbecue sauce divided
- 1 batch Keto Cornbread Recipe batter unbaked
Instructions
- Preheat oven to 350°F. Prepare an oven-safe skillet or 9×9-inch baking dish with a light coating of butter or nonstick cooking spray.
- In a large bowl, add the pulled pork, thawed okra, and chopped bacon. Toss gently to combine.
- Add 1 cup of the barbecue sauce and mix well. Transfer the mixture to the prepared skillet or baking dish.
- Pour the remaining 1/2 cup of barbecue sauce over the mixture.
- Spread the cornbread batter on top of the sauce and pork mixture.
- Bake for 30 to 35 minutes, until the top of the cornbread is set and golden brown, and a toothpick inserted into the center comes out clean.
- Remove from oven and let the casserole rest 5 minutes before serving.
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