Friday, 4 March 2016

Pulled Pork Sweet Potato Sliders

This is THE recipe for when you have leftover pulled pork...

These little sliders are perfect for party food or just an interesting and healthy lunch or supper.

(Makes 12)

3 medium sweet potatoes
1 cup leftover cooked pulled pork
100g guacamole
1 small handful spinach
2 limes
2 tomatoes, each sliced into 6 thin slices
2 tbsp olive oil
1/2 a tsp oregano
1/2 tsp paprika
Salt & pepper, to taste

Preheat the oven to 220c. Cut the sweet potatoes into 24 x half an inch thick slices (you will need evenly shaped sweet potatoes) and discard the ends. Place on a large baking tray and drizzle with a little of the oil and sprinkle with seasoning to taste.

Roast in the oven for 30 minutes or until cooked through and the skin is crisp. Flip halfway though the cooking time.

Meanwhile, add the rest of the oil to a frying pan. Heat on a medium - high heat, then add the pork, oregano, paprika, juice of half a lime and season to taste. Cook until reheated and completely hot through.

Lay out half the sweet potato slices, spread a little guacamole on each one, top with a few spinach leaves, a tomato slice and then a little pulled pork. Top with a small dollop of guacamole and finish by laying another sweet potato slice on top. Secure with a cocktail stick.

Cut remaining lime into wedges and serve.


1 comment:

  1. Hi,

    I hope you’re well.

    My name is Ed and I wanted to reach out to you after I tried a couple of recipes from your blog post.

    I’ve recently launched Gluten Free World, an iOS app that references gluten-free spots all around the world. I’ve created it to help people with gluten intolerance or coeliac disease to find gluten-free restaurants, bars, bakeries, cafes and stores. The concept is centered around a global gluten-free collaborative map that lets people easily identify where they’ll find gluten-free options around them.

    It would be great to get your feedback on the app?

    Here is the []



    PS: If you want to have to voucher please email at