BBQ pulled pork stuffed baked potato

Serves 4

  • McCaughey Foods Pulled Pork  
  • 4 Baked Potato, halved 


  • Preheat oven to 180°C, scoop out inside of baked potato and leave to side, Mix sauce ingredients together in small bowl mix in pulled pork.  Scoop BBQ pork mixture into potato centre, place potato on baking tray in preheated oven for 10 minutes. 
  • Place eggs in boiling water for 6 minutes then put in cold water to cool. Slice the avocados and place in large mixing bowl with the beans, onion, coriander, and tomatoes. Mix in the chilli and cumin.  Once the eggs are cooled, remove the shells and cut into quarters.  Serve along with the salad and BBQ Pork stuffed baked potatoes. 

Ingredients for Dressing

Ingredients for Sauce: 

  • 1tbsp Olive Oil
  • 3 cloves garlic
  • ¾ Cup Ketchup
  • ½ Cup of Honey
  • ¼ Cup Soy Sauce
Ingredients for Mexican Bean Salad
  • 4 eggs
  • 2 Avocadoes, peeled and stoned
  • 2 x 400g can of Kidney Beans
  • 1 small Red Onion, finely sliced
  • Large bunch coriander, leaves only, roughly chopped
  • 250g Punnet Cherry Tomatoes, Halved
  • 1 Red Chilli, Finely Chopped
  • ½ tsp Cumin