Protein Packed Pulled Pork Jacket Potato
with Chive Slaw and a Rocket Salad
Ingredients
2 unit(s)
Baking Potato
1 bunch(es)
Chives
120 grams
Coleslaw Mix
425 grams
Slow Cooked British Pork
1 sachet(s)
Mexican Style Spice Mix
50 grams
Hot Sauce
40 grams
Wild Rocket
Not included in your delivery
50 milliliter(s)
Water
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve the potatoes lengthways and place them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
c) Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
d) Alternatively, if you have a microwave, halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
a) Meanwhile, finely chop the chives (use scissors if easier).
b) In a medium bowl, combine the coleslaw with the mayo (see pantry for amount) and half the chives.
a) When the potatoes have 10 mins remaining in the oven, heat a large saucepan with a tight-fitting lid on medium-high heat (no oil).
b) Add the pork along with the juices from the packet. Stir through the Mexican style spice mix and season with salt and pepper. Bring to the boil.
c) Pop a lid on, then lower the heat and simmer until piping hot, 8-10 mins. IMPORTANT: Ensure the pork is piping hot throughout.
a) Once the pork is ready, remove the lid and gently break it apart into chunks with a spoon.
b) Add the water (see pantry) and half the hot sauce. Stir through the pork.
c) Divide the baked potatoes between your plates. Top with the pulled pork, drizzle over the remaining hot sauce, then sprinkle over the remaining chives.
d) Serve the slaw and rocket alongside. Drizzle the rocket with olive oil and season with salt and pepper.
