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YR Sauce – Pulled Pork Potato Skins

Preparation time: 15 minutes

Cooking time: 5-6 hours

Serves: All the family

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Pulled pork potato skins

500g       Pork shoulder

1 cup     YR sauce

3 tbsp   Chili 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 grinded pepper

500g       Firm potato

Pinch     Sea salt

1 cup     Cheddar cheese

¼ cup    Freshly chopped chives

100ml    Sour cream

2 tsp      Rapeseed oil

Preparation time: 10 minutes

Oven temperature: 130°C for pork, cooking time 5 hours. 230°C for potatoes, cooking time 20 minutes

Allergens: Wheat, soya, dairy



  1. Rub pork shoulder with chili 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. Cut potatoes into halves and pierce them, then put on an oven tray. Add salt and oil. Cook at 220°C until done.
  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. 6. Take out the skins and fill them with pulled pork, add cheddar on top. Put back in the oven until melted.
  7. 7. Put on a tray and sprinkle over chives and sour cream.
  8. Sit back and enjoy!


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