An all-in-one dish that is quick to make in 30 minutes - chunky pieces of sweet potato and pulled pork served with a soured cream. This recipe is a mouthwatering leftovers idea from our pulled pork shoulder served with coleslaw and corn dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Bring a medium pan of water to the boil and add the diced sweet potatoes, boil for 15 minutes or until tender. When cooked, drain through a colander and leave to cool.
When the sweet potato has stopped steaming, heat the olive oil in a casserole dish over a medium heat and add the potatoes to the pan, toss them to crisp and colour on all sides. When starting to colour, add the pulled pork. Let it crisp up with the potatoes for a few minutes. When the pork is piping hot, serve with the soured cream on top and sprinkled with chives.
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Please note that 200g (7oz) of pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.