Pulled Pork Potato Skins
Ingredients:
| 500g | Pork shoulder |
| 1 cup | YR sauce |
| 3 tbsp | Chilli powder |
| 2 tbsp | Paprika powder |
| 1 tbsp | Onion powder |
| 1 tbsp | Garlic powder |
| 33cl | Red ale |
| 2 | Bay leaves |
| 1 cup | Beef stock |
| Pinch of Salt and freshly ground pepper | |
| 500g | Firm potatoes |
| Pinch | Sea salt |
| 1 cup | Cheddar cheese |
| ¼ cup | Freshly chopped chives |
| 100ml | Sour cream |
| 2 tsp | Rapeseed oil |
Prep Time:
10 minutes
Cooking Time:
35 minutes
Method:
- Rub pork shoulder with chilli powder, paprika powder and garlic powder. Put into a deep pan. Add red ale, beef stock and bay leaves.
- Cover with a lid and cook at 130°C for 5 hours, until meat is tender. Remove meat from juice and take away any extra fat. Pull the meat.
- Skim any extra fat from sauce and boil down juice from the deep pan until thick and rich. Pour all the sauce over the pulled meat and mix until all sauce is absorbed.
- Power boil potatoes for 10 minutes, then cut potatoes into halves and pierce them. Then put on an oven tray and add salt and oil. Cook at 230°C for 5 minutes.
- Scoop out the potatoes and re-cook skins in the oven at 230°C for 10 minutes, flip over and then cook for another 10 minutes.
- Take out the skins and fill them with pulled pork add cheddar on top. Put back into the oven until melted.
- Put on a tray and sprinkle with chives and sour cream.
Allergens:
Wheat, soya and dairy
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