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Slow-cooked Pork with Jacket Potatoes, Cabbage Slaw & Tomato Salsa
Fluffy jacket potatoes, stuffed with slow-cooked American-style pulled pork. Top with zingy tomato salsa and serve a refreshing carrot and cabbage slaw on the side – to up the veggies!
1/3 daily fibre
Serving size
Ingredients
- 2 tsp smoked paprika
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 80g greek style yoghurt (Milk)
- 75g seasonal tomatoes
- 1 unwaxed lime
- 1 chilli
- 1 spring onion
- 1 carrot
- 1 sweetheart cabbage
- 2 large potatoes
Nutritional Information
Calories: 723
Protein: 35g
Carbs: 73g
Fat: 33g
Ingredients
- 1 spring onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 sweetheart cabbage (use half)
- 75g seasonal tomatoes (use half)
- 2 large potatoes
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 25g honey (use half)
- 1 unwaxed lime (use half)
- 2 tsp smoked paprika (use half)
- 1 carrot (use half)
- 4 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 80g greek style yoghurt (use half) (Milk)
- 1 chilli (use half)
Nutritional Information
Calories: 905
Protein: 39g
Carbs: 112g
Fat: 33g
Slow-cooked Pork with Jacket Potatoes, Cabbage Slaw & Tomato Salsa
Fluffy jacket potatoes, stuffed with slow-cooked American-style pulled pork. Top with zingy tomato salsa and serve a refreshing carrot and cabbage slaw on the side – to up the veggies!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium saucepan, 2 medium bowls, a measuring jug, a peeler & a grater or julienne peeler
Get the potatoes on
- Halve the potatoes, then score a cross deep into the flesh (careful not to cut all the way through)
- Place onto the lined baking tray, skin-side up, drizzle with 1 tsp oil and season with salt
- Roast for 30-35 mins / air fryer 25-30 mins, until soft and golden
Prep time
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the carrot (peel optional), or use a julienne peeler if you have one. Finely slice the spring onion. Deseed and thinly slice the chilli. Halve the lime. Quarter the tomatoes
Make the slaw & salsa
- To a medium bowl, add the cabbage, carrot and chilli (for those who'd like the heat), yoghurt, juice from half the lime and a good pinch of salt and pepper. Mix to combine and set aside
- Add the tomatoes, spring onion and juice from the remaining lime to the other medium bowl. Add 1 tsp olive oil and a pinch of salt, then mix and set aside
Simmer the pork
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the paprika and cook for 1 min, then stir in the ketchup, tamari, honey and 100ml water (50ml for 1 person)
- Bring to the boil, then add the pork and all its juices from the bag, gently pulling apart any larger pieces. Simmer for 8-10 mins, until the sauce thickens, stirring occasionally. Season to taste with salt and pepper
Plate up
- Share the jacket potatoes between plates, topped with the pulled pork. Spoon over the salsa. Serve the slaw on the side
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