Mexican Pork Shoulder Jacket Potatoes with tangy coleslaw

Mexican Pork Shoulder Jacket Potatoes with Tangy Coleslaw

Mexican Pork Shoulder Jacket Potatoes with tangy coleslaw

PREP TIME

3 – 4 hours for raw shoulder depending on weight or/ 30 mins for pre pulled pork.

SERVES

4-8 people

COOKING NOTES

Big flavour, minimal effort — just how we like it. The beauty of this recipe by local food stylist and recipe developer Kate Flower is whether you choose the slow cook shoulder or the heat and serve pulled pork option, both are wonderfully hands-free. Once the slow cook pork is in the oven, you’re free to get on with your day while it gently transforms into tender, pull-apart deliciousness. Pair it with crispy jacket potatoes and a crunchy, bought coleslaw — and you’ve got a meal that’s hearty, fresh, and feels like you’ve gone to more trouble than you actually did.

I GF I DF option I 

INGREDIENTS

  • 1 Linley Valley Pork Mexican Butterflied Pork Shoulder
  • 1 brown onion, sliced
  • 2 carrots, roughly diced
  • 2 sticks of celery, roughly diced
  • 1 cup chicken stock (or water)

Or for a quick meal

  • 1 pack Linley Valley Pork Smokey Pork Pulled Pork

 

COLESLAW 

  • 1 x 300g bag pre-prepared coleslaw 
  • 1 bunch coriander washed, leaves picked and stems finely chopped
  • 2 tbsp good quality mayonnaise  
  • 1 cup natural yoghurt  
  • 4 spring onions, thinly sliced 
  • ¼ cup pickled gherkins, diced 
  • 2 tbsp pickle juice from gherkins

METHOD

  • Slow Cooked Mexican Chipotle and Lime Butterflied Pork Shoulder 
  • Take the pork out of the fridge 30 minutes prior to cooking.
  • In a hot pan, sear each side of the pork shoulder to build flavour and seal in juices.
  • Add vegetables to a roasting dish, pour over water or stock. Nestle sealed pork shoulder into vegetables and liquid. 
  • Cover the roasting pan tightly with foil.
  • Place in the oven onto the middle rack and cook for approx.. 1hr 30 mins per 500g or until meat is cooked to tear apart tender. Check liquid levels regularly and top up if required.
  • Remove from the oven when the meat is tender. 
  • Drain juices from the pan and set aside to add back into the meat as you’re pulling it apart.
  • Pull meat and add back enough cooking juices to suit your taste. 
  • Season to taste.

Smokey Chipotle Pulled Pork – the ultimate in convenience, our heat and eat range of pulled pork is available in two classic flavours, Barbecue and Smokey Chipotle. Slow cooked for 6 hours and ready to eat in less than 30 minutes. 
Follow pack instructions for heating.

 

Potatoes

Preheat oven to 210°C

  1. Using a fork, pierce potatoes in about 6 places. Pre-cook in microwave or boiling water for 10 minutes. Then place on a lined oven tray, drizzle with olive oil and season. Bake for 20 – 30 minutes or until the potato skin is golden and crispy.

 

Coleslaw

  1. Prepare coleslaw dressing by stirring together mayonnaise, yoghurt, spring onions and pickles and pickle juice (if using) in a large bowl. 
  2. Set aside half of the dressing to use as a drizzle for the potatoes.
  3. Add the coleslaw and coriander to the dressing and toss to coat.

 

To serve  

  • Cut open each potato, fill with pork, pile with coleslaw and finish with a drizzle of coleslaw dressing, additional spring onions and a scattering of diced gherkin.