Pulled pork loaded sweet potatoes, apple and chilli chutney, lime zest aioli and pickled shredded carrots
These irresistible loaded sweet potatoes are packed with tender pulled pork, tangy apple-chilli chutney and an aromatic lime zest aioli. Topped with pickled shredded carrots for that extra zing, they are the perfect addition to any barbecue. You can find our guide to making your own pulled pork here.
Ingredients
Metric
Imperial
Pickled shredded carrots
- 400g of heritage carrots, finely sliced on a mandolin
- 200ml of apple cider vinegar
- 400ml of water
- 50g of caster sugar
- 1 tsp yellow mustard seeds
- 1 star anise
- 1 tsp kosher salt
Apple and chilli chutney
- 500g of cooking apples, peeled, cored and roughly diced
- 2 large white onions, finely diced
- 6 small red chillies, stalks removed and finely chopped
- 200ml of apple cider vinegar
- 200g of brown sugar
- 100g of caster sugar
- 3 garlic cloves, grated
- 2 tbsp of fresh ginger, grated
- 75ml of water, plus extra as needed
- 2 bay leaves
- 1 tbsp of dried chilli flakes
- 1 tbsp of cayenne pepper
- 1 pinch of salt, to season
Lime zest aioli
- 2 egg yolks
- 4 garlic cloves
- 2 tsp Dijon mustard
- 2 tbsp of lime zest
- 1 tbsp of lime juice
- 1 pinch of salt, to season
- 300ml of vegetable oil
Loaded sweet potatoes
- 4 sweet potatoes
- 20ml of extra virgin olive oil
- 1 pinch of salt, to season
- 600g of pulled pork
- 100ml of barbecue sauce
Garnish
- 1 green chilli, finely sliced
- 1 handful of toasted peanuts, roughly chopped
- 1 lemon, zested
Equipment
- Barbecue
Method
Begin a day ahead of serving by preparing the pickled shredded carrots. Add the apple cider vinegar, water and caster sugar to a pot along with the mustard seeds, star anise and kosher salt, then bring to a boil
- 200ml of apple cider vinegar
- 400ml of water
- 50g of caster sugar
- 1 tsp yellow mustard seeds
- 1 star anise
- 1 tsp kosher salt
Turn off the heat and leave the pickling liquor to cool to room temperature
Meanwhile, place your finely sliced carrot ribbons into a clean, airtight jar
- 400g of heritage carrots, finely sliced on a mandolin
Pour the cooled pickling liquor over the carrot ribbons, then seal the jar and leave them to pickle overnight
The next day, prepare the apple and chilli chutney. Take the apples, onions and chillies and place them into a large pot over medium heat. Add in the vinegar, and slowly add in the sugars while stirring continuously
- 500g of cooking apples, peeled, cored and roughly diced
- 2 large white onions, finely diced
- 6 small red chillies, stalks removed and finely chopped
- 200ml of apple cider vinegar
- 200g of brown sugar
- 100g of caster sugar
Once the sugar has mostly dissolved, add in the garlic, ginger and water
- 3 garlic cloves, grated
- 2 tbsp of fresh ginger, grated
- 75ml of water, plus extra as needed
Stir well, then add in the bay leaves, chilli flakes, cayenne pepper and a pinch of salt
- 2 bay leaves
- 1 tbsp of dried chilli flakes
- 1 tbsp of cayenne pepper
- 1 pinch of salt, to season
Bring the chutney to a simmer, and leave to cook for 45–60 minutes until a thick, jammy consistency is reached
Take off the heat and remove the bay leaves, then leave to cool to room temperature before storing in airtight containers in the fridge
Next prepare the lime zest aioli. Add the egg yolks to a blender along with the garlic cloves and Dijon mustard. Add in the lime zest and juice, then blitz everything together
- 2 egg yolks
- 4 garlic cloves
- 2 tsp Dijon mustard
- 2 tbsp of lime zest
- 1 tbsp of lime juice
While the blender is running, slowly drizzle in the vegetable oil to emulsify the aioli. Season with salt to taste then store in an airtight container until serving
- 300ml of vegetable oil
- 1 pinch of salt, to season
Light the barbecue for direct cooking then when it is ready, wrap the sweet potatoes in aluminium foil along with a drizzle of olive oil and a sprinkle of salt
- 4 sweet potatoes
- 20ml of extra virgin olive oil
- 1 pinch of salt, to season
Place the wrapped sweet potatoes into the coals of the bbq and leave to cook for around 40 minutes, rotating every 10 minutes or so, until they have softened and cooked through
Meanwhile combine the pulled pork with the barbecue sauce in a large mixing bowl
- 600g of pulled pork
- 100ml of barbecue sauce
Once the sweet potatoes have finished cooking, remove them from the foil and use a knife to slice down the centre
Fill the base of the potatoes with a few spoons of the apple and chilli chutney. Top with the pickled carrot ribbons, pulled pork, barbecue sauce, lime zest aioli, sliced green chilli, crushed peanuts, and lemon zest
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