Put the pulled pork mixture into a casserole dish and top with the remaining cheese, the rest of the ham, and the last of hte chopped pickle. Bake at 400-F for about 15 minutes or until hot and bubbly. Combine the mayonnaise, cream and mustard in a small bowl and mix well. Add a dollop of the sauce to each serving.
I found that shredding the cabbage is the easiest way to use in this pulled pork casserole. Shredded cabbage helps the casserole keep its shape. I like my cauliflower mashers to have a little body to them, so I don’t blend them. Remember to dry the cauliflower as much as you can before adding the sour cream.
The best way to cook pork loin roast is on a rack. This will keep the pork loin from soaking up too much fat. If you do not have a rack, cook your pork loin roast with vegetables! Simply scatter vegetables on the bottom of pan, and place the pork loin on top.