Pulled Pork Potato Skins
YR Sauce
Pulled Pork Potato Skins

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

  1. Rub pork shoulder with chilli powder, paprika powder and garlic powder. Put into a deep pan. Add red ale, beef stock and bay leaves.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Take out the skins and fill them with pulled pork add cheddar on top. Put back into the oven until melted.
  7. Put on a tray and sprinkle with chives and sour cream.

Wheat, soya and dairy

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