John Myers
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Pulled Pork with Yellow Potatoes and Lamb’s Lettuce
The perfect pulled pork with yellow potatoes and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
Pulled Pork:
- 1 pack Barbecue pulled pork 550 g *)
- Roast pork, marinated and cooked
Yellow potatoes:
- 600 g Small, waxy potatoes / peeled approx. 500 g
- 1 tsp Salt
- 1 tsp Turmeric
Rock salad:
- 100 g Lamb’S lettuce
Dressing:
- 1 Greek style yogurt 150 g
- 1 tbsp Light rice vinegar
- 1 tbsp Olive oil
- 1 tbsp Sugar
- 1 tbsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 tbsp Cream horseradish (glass)
- 2 Radishes as a garnish
Pulled Pork:
- Preheat the oven to 175 ° C. Take the roast pork out of the packaging / foil, place it in the supplied aluminum dish with the roasting liquid and heat it in a preheated oven at 175 ° C for approx. 25 – 30 minutes. Take out of the oven, let rest a little and tear apart with 2 forks.
Yellow potatoes:
- Peel the potatoes with a potato peeler (here: special peeler from Lurch!), Wash, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Lamb’s lettuce:
- Clean and wash the lamb’s lettuce and spin dry with a salad spinner. Dressing:
Dressing:
- Made from Greek yogurt (150 g), light rice vinegar (1 tbsp), olive oil (1 tbsp), sugar (1 tbsp), liquid honey (1 tbsp) and coarse sea salt from the mill (2 big pinches) with a small whisk make a dressing.
Serve:
- Arrange the pulled pork with the gravy on 2 oblong plates. Add the potatoes and the lamb’s lettuce, drizzled with the dressing. Add the creamed horseradish (1 tbsp each) and serve garnished with a radish.
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