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Mexican pork with sweet potatoes
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Mexican pork with sweet potatoes
This spicy take on the traditional roast pork and potatoes has a slightly Mexican feel thanks to the smoky chipotle chilli paste and roasted peppers. The meat is so tender it almost counts as pulled pork – but with the added bonus of crackling
Serves: 6
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
660Kcal
Fat
20gr
Saturates
6gr
Carbs
39gr
Sugars
12gr
Fibre
7gr
Protein
78gr
Salt
1.7gr
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Ingredients
- 1 large boneless pork shoulder joint, around 2kg
- 5 tbsp spicy chipotle chilli paste
- ½-1 tsp flaked sea salt
- 800g sweet potatoes
- 3 tbsp olive oil
- 2 green peppers, cut into wedges or 1 x 135g pack padron peppers
- 1 x 380g carton black beans, rinsed and drained
- ½ x 31g pack coriander, leaves picked
- 4 spring onions, roughly chopped, to serve
- 1 x 150ml pot soured cream, to serve (optional)
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Pat the pork dry with kitchen paper and put it in a roasting tin large enough to fit the sweet potatoes later, around 35 x 25 cm. Rub all over with 3 tablespoons of the chilli paste and sprinkle with salt. Roast in the top of the oven for 20 minutes, until the crackling has puffed up. Turn the heat down to 140°C, fan 120°C, gas 1 and pour 200ml water into the base of the tin. Cover the whole tin with foil, so the pork sits inside a tent. Roast for 41⁄2 hours until very tender.
- After about 4 hours, peel the sweet potatoes and cut into wedges. Cover with cold water and leave to soak.
- Once the pork has been in the oven for 41⁄2 hours, turn the oven up to 220°C, fan 200°C, gas 7 and add another 200ml of water to the tin. Roast uncovered for another 15 minutes until golden. Lift the pork out of the tin, leaving the juices in there, and put the meat somewhere warm to rest. Turn the oven down to 180°C, fan 160°C, gas 4.
- Drain the potato wedges and dry with a clean tea towel, then put into a dry bowl and toss with the remaining chilli paste and the olive oil. Season well and transfer to the roasting tin. Roast uncovered for 15 minutes, then stir well and mix in the peppers. Cook for another 10 minutes, then stir in the beans to warm through for 5 minutes.
- Shred the pork. Arrange it on a serving plate with the sweet potatoes, peppers and beans around the side. Sprinkle with coriander and spring onions to serve, and with the soured cream on the side if you like.