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Cast Iron Cuban Casserole - Leftover Pulled Pork Recipe

April 19, 2021
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Cast Iron Cuban Casserole Recipe

Turn your leftover pulled pork into a delicious low carb Cuban Casserole. This healthy dinner is ready in no time using the leftovers out of your fridge.

All of the flavors of the classic pressed sandwich reimagined in a one skillet recipe that the whole family will love.

Looking for more Pork Recipes checkout:Cast Iron Smoked Baked Beans w/ Sausage, Bacon Inception- Pork Belly Burnt Ends, How to Smoke Perfect Pork Ribs for Beginners

Leftover Pulled Pork Turned into Cuban Casserole Magic!!

Every time I smoke a Pork shoulder I’m thinking about what to do with the leftovers. Cuban sandwiches are one of my all time favorites but I didn’t have any rolls at the time.

Instead I just loaded all the ingredients into a cast iron skillet and made this delicious Cuban Casserole.

I was in heaven with the combination of smoky pork, pickles, ham and Swiss simmered in a Dijon cream sauce.

You won’t even miss the roll and for me it’s all about the toppings anyway.

See what Else is Cooking

Ingredient List for Cuban Casserole

  • 2 lbs Cooked Pulled Pork
  • 1/2 Cup Heavy Cream
  • 1 Cup Shredded Swiss
  • 5 oz Sliced Dill Pickles
  • 4 oz Cream Cheese
  • 3 tbsp Dijon Mustard or Yellow Mustard if you prefer 
  • 6 oz Thinly sliced Ham or Canadian Bacon

A perfect combination of flavor and texture.

Cuban sandwiches are traditionally made with sliced Pork loin but using leftover pulled pork is a fantastic substitute.

You get the added smoky fatty pork that is tender and melts in your mouth. Even if your Pork was a little dry the Dijon cream will bring it back to life.

The richness of the pork is balanced by the crunchy tangy pickles perfectly. Then to take it over the top the salty ham and nutty Swiss round out this simple one pan recipe.

You Won't Miss The Bread With this Cuban Casserole

If you do want to make a sandwich I still recommend reheating the pulled pork in the Dijon cream.

You can then top with ham and Swiss and press the sandwich on the grill. Either way the combination of ingredients are a perfect blend of flavors.

Traditional Cuban sandwiches are either pressed using a brick wrapped in foil or grilled on a panini press. The roll tends to be a softer hoagie roll rather than a crusty baguette.

A brief History of the Cuban Sandwich

From what I’ve read via Wikipedia the Cuban sandwich originated in Key West and Miami in the late 1800s.

It was a quick and easy sandwich created by the cigar factory workers with ingredients they had available. Later the sandwiches popularity grew up the Florida coast to Tampa.

The high population of Italian immigrants started substituting salami instead of ham. I will definitely have to give that a try next time.

Cast Iron Recipes are great for Leftovers

I’m always a fan of cast iron cooking because of how well it conducts heat. You can use a Classic cast iron skillet or an enameled cast iron pan.

Either one will work fine and if you’re in a pinch you can even put this together in a rectangular casserole dish. As long as you can get the ingredients in the oven or set on your pit you’ll have a tasty meal in no time.

Need Some More Leftover Recipe Ideas

Cuban Casserole in a cast iron skillet with a slice cut out

Cast Iron Cuban Casserole

Turn your leftover pulled pork into a delicious low carb Cuban Casserole. This healthy dinner is ready in no time using the leftovers out of your fridge.
4.92 from 12 votes
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Cuban
Servings 8
Calories 413 kcal


  • 12" Cast Iron Skillet


  • 2 lbs Cooked Pulled Pork
  • 1/2 Cup Heavy Cream
  • 1 Cup Shredded Swiss
  • 5 oz Sliced Dill Pickles
  • 4 oz Cream Cheese
  • 3 tbsp Dijon Mustard or Yellow Mustard if you prefer
  • 6 oz Thinly sliced Ham or Canadian Bacon


  • Shred pork into bite size pieces and simmer in a cast iron skillet with cream cheese, Dijon and heavy cream

  • Once the cream cheese has melted and mixed in with the pork add half of the sliced pickles. Continue to simmer until sauce has thickened.

  • Top the pork mixture with sliced ham, Swiss cheese and remaining sliced pickles

  • Bake at 400 degrees F for about 15-20 minutes until cheese is golden and bubbly.


Portion size will vary. I recommend about a 6-8oz portion per serving.


Calories: 413kcalCarbohydrates: 2gProtein: 41gFat: 26gSaturated Fat: 12gCholesterol: 166mgSodium: 652mgPotassium: 702mgFiber: 1gSugar: 1gVitamin A: 554IUVitamin C: 5mgCalcium: 166mgIron: 2mg
Keyword Cast Iron, Cuban, Cuban Casserole, Pulled Pork
Tried this recipe?Let us know how it was!

Nutrition Facts
Cast Iron Cuban Casserole
Amount Per Serving
Calories 413 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 166mg55%
Sodium 652mg28%
Potassium 702mg20%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 41g82%
Vitamin A 554IU11%
Vitamin C 5mg6%
Calcium 166mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

cuban casserole made with leftover pulled pork

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Recipe Rating

42 comments on “Cast Iron Cuban Casserole - Leftover Pulled Pork Recipe”

    1. Thanks for the heads up, Don't Know how i missed that ingredient from my list. Its updated Now. Thanks for checking out the recipe!!!

    1. You could alway just leave them out or maybe substitute some of those crispy onions or sautéed mushrooms. those both sound good to me!! thanks for checking out the recipe. leave a rating at the bottom if you like the recipe. have a great day!!

  1. 5 stars
    Tastes like a Cuban! Really enjoyed the creaminess of the Dijon sauce and the pickles are what gave it ‘authenticity’ , lol. Was easy to put together, and my leftover, killer roast pork was not wasted. Very nice comfort food, middle of the week dinner, thanks.

    1. That’s fantastic!! I never want to waste a drop of pork!! Cuban gives it new life. So glad you enjoyed the recipe and I appreciate the support!!

  2. 5 stars
    Woooow.....Homemade!!! It’s the only thing that taste good!

    I think I will look for these and try your recipe this weekend. Thank you for sharing!

    Dang Thai from Embeya!

    1. You can use either one depending on what you prefer, I have made it both ways and both are tasty. I did fix the instructions to clear up any confusion. thanks for the heads up. Let me know how you like the recipe. Thank you!!

  3. Great post - I love that you include the history. Slight correction - the sandwich is from the late 1800’s not 1900’s. Thanks

  4. Dude! This is awesome. I had too much jus from the original pork so it wasn’t much of a casserole, but still awesome. I added mushrooms thinking they would soak up some of the jus. I also added pickled banana peppers just because.
    For years I’ve made a mustard cream sauce for pork. This was a no brainier. Thanks

  5. 5 stars
    This recipe is amazing! I will make this many, many times. I can’t stop thinking about all the flavor. So sad when it was all eaten.

  6. 5 stars
    Another hit! My wife sent me this today and i knew I had to make it! Very easy, and delicious. I didn't have any leftover pork so i pressure cooked a roast just for this!

  7. 5 stars
    Love love love it. I made 2 batches different ways (as is and another with some kick) and both were excellent. Thank you.

  8. 14 inch skillet 1.5lb pork. 3/4 cup cream. Add 3tbl pickle juice. 3lb of pulled pork does not fit in a 14inch cast iron skillet...

  9. 5 stars
    I don’t have a cast iron how can I do this? Also I only have 2 pounds of pulled meat can someone help me adjust

    1. you can make this in any oven safe pan or even a crockpot if you needed to. Just mix the pork with all the liquid ingredients and then top it with the ham, pickles and Swiss. You can just use a little less mustard and cream if you only have 2 pounds of pork, some people like it to have more sauce so you can just make the recipe as is with 2 pounds

    1. Makes me so happy to hear that. I feel the same way. sometimes we smoke an extra pork butt just to make sure we have leftovers!!

  10. 5 stars
    Not gonna lie, I thought this was an odd recipe but boy was I wrong. Delicious!!! The cream cheese and heavy cream make just a few bites seem like you ate an entire sandwich! I'm glad I saw it on Facebook

    1. Thank you, I was basically wanting it to be a creamy mustard sauce. Its one of my favorites for sure!!

    1. Ive talked to a lot of folks and done a fair amount of research on the origins and It seems like it started in the south and moved its way up to Tampa later. Please drop a link so I can see your sources. Id love to learn more.

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