Pulled Pork & Tomato Layered Potato Bake

Pulled Pork and Tomato Layered Potato Bake
Prep in Prep in:
15 mins
Cook in Cook in:
25 mins
Serves Serves:
6
Per Serving %RI
KCAL 408 20%
Fat 16.6g 23%
Sat Fat 7.9g 39%
Sugar 7.7g 8%
Salt 0.8g 13%

Method

Take a look at this Pulled Pork Potato Bake. You can make it using leftovers, its a doddle to do and absolutely mouth-watering!

  1. Preheat the oven to 200°C, 180°C, Fan, Gas Mark 6.
  2. Blitz the tomato, onion, carrot and celery together with the garlic, paprika and oregano.  Season.  Bring to the boil in a pan and simmer for a couple of minutes while you make the white sauce.  Melt the butter in a pan and whisk in the flour. Season and gradually whisk in the milk on a gentle heat. Add the bay leaf and nutmeg and cook for a few minutes until thickened.
  3. Blanch the potato slices in boiling water for two to three minutes. Drain and set aside.
  4. Line the bottom of a lasagne dish with a layer of potato followed by half the pork and half the tomato sauce. Top with some white sauce and repeat with another layer. Finish with the potato and white sauce and a good grating of Parmesan.
  5. Bake in the oven for 30 minutes until golden on top.
  6. Serve with buttered shredded savoy cabbage.

Ingredients

3 large red potatoes (about 550g), finely sliced, lengthways

500g leftover cooked roast pork shoulder, shredded

1 x 400g can chopped tomatoes

 1 red onion, peeled and chopped

1 small carrot, peeled and chopped

1 celery stick, chopped

1 teaspoon garlic paste

2 teaspoons smoked paprika

2 teaspoons dried oregano

For the sauce:

50g butter

50g plain flour

300ml skimmed milk

1 fresh bay leaf

A grinding of nutmeg

Freshly grated Parmesan cheese, to garnish

3 large red potatoes (about 550g), finely sliced, lengthways 500g leftover cooked roast pork shoulder, shredded 1 x 400g can chopped tomatoes  1 red onion, peeled and chopped 1 small carrot, peeled and chopped 1 celery stick, chopped 1 teaspoon garlic paste 2 teaspoons smoked paprika 2 teaspoons dried oregano For the sauce: 50g butter 50g plain flour 300ml skimmed milk 1 fresh bay leaf A grinding of nutmeg Freshly grated Parmesan cheese, to garnish

You may also like

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sautéed rosemary potatoes for a fabulous mid-week meal.

  • Prep in: 10 mins
  • Cook in: 30 mins
Corned Beef Hash Recipe

Potatoes With Corned Beef Hash

Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!

  • Prep in: 10 mins
  • Cook in: 30 mins
Deconstructed Chicken Kiev and Potato Parcels

Deconstructed Chicken Kiev and Potato Parcels

Deconstructed Chicken Kiev and Potato Parcels

Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.

  • Prep in: 10 mins
  • Cook in: 25 mins
Sweet and spicy Lamb & Potato Filled Squash

Sweet and spicy Lamb & Potato Filled Squash 

Sweet and spicy Lamb & Potato Filled Squash

This hearty dish combines warming, exotic spices with more traditional ingredients - lamb and squash. Easy to create, but so delicious - why not give it a try?

  • Prep in: 20 mins
  • Cook in: 30 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union