BBQ Pulled Pork with Lemony Green Bean Casserole | CookOS

BBQ Pulled Pork with Lemony Green Bean Casserole

Name: BBQ Pulled Pork with Lemony Green Bean Casserole
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 oz pork shoulder; 6 oz BBQ sauce; 10 oz green beans; 6 oz lemon herb sauce; 1 oz crispy shallots

This BBQ pulled pork combines slow-cooked pork shoulder in tangy sauce with a bright lemony green bean casserole, finished with crispy shallots for textural contrast.

🌍American 🏷️Slow cook 🏷️Suvie meals 🏷️Suvie 2.0 🏷️Pork shoulder Green beans

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🏷️Bbq sauce

BBQ Pulled Pork with Lemony Green Bean Casserole

Total

6h 5m

Servings

Difficulty

Hard

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

24 oz pork shoulder
6 oz BBQ sauce
10 oz green beans
6 oz lemon herb sauce
1 oz crispy shallots

5 Ingredients

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Instructions

1
Run BBQ sauce under warm water to thaw.
2
Open pork shoulder and add to a Suvie pan.
3
Open BBQ sauce and pour over and around the pork shoulder.
4
Open green beans and add to another Suvie pan.
5
Open lemon herb sauce (keep frozen) and squeeze out of packaging to rest on top of green beans.
6
Place pork shoulder into the top zone of Suvie and green beans into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie (please be sure to select "Yes" when asked if cooking from frozen).
7
When the cook is complete, use two forks and gently pull and shred pork apart. Mix the shredded pork with the BBQ sauce. Divide between plates with the green beans and lemon herb sauce and garnish with crispy shallots. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Let the pork shoulder come to room temperature before cooking for more even slow cooking and better seasoning penetration.
Shred the pork while still warm for easier separation and better texture absorption of the BBQ sauce.
Prepare the lemon herb sauce separately to control the brightness; you can adjust acidity to taste before combining with green beans.
Add crispy shallots only at service to maintain their crunch—they will soften quickly in the warm casserole.

Substitutions

Pork shoulder → pork butt (same cut, different label)
Green beans → wax beans or haricots verts (maintain similar cooking time)
Lemon herb sauce → cream of mushroom base with fresh thyme (changes flavor profile but maintains creaminess)
Crispy shallots → crispy onions or toasted breadcrumbs (maintains textural contrast)

Storage & make-ahead

Refrigerate pulled pork and casserole separately in airtight containers for up to 3 days; reheat pork gently in low oven to prevent drying, and warm casserole covered until heated through.

Equipment

slow cooker or Dutch oven

Common Questions

How long does pork shoulder take to become tender?

Slow cooking a 24 oz pork shoulder typically takes 6-8 hours on low heat until it shreds easily with a fork.

Can I make this ahead of time?

Yes, the pulled pork can be cooked up to 2 days ahead and reheated gently. Assemble the casserole and add crispy shallots just before serving to maintain crunch.