BBQ Pulled Pork Loaded Wedges with Cheese & Sour Cream

Steps

1. Preheat oven to 230°C (or 210°C fan bake).
2. Cut potatoes into wedges. Spread in a single layer on 1-2 large lined oven trays and toss with oil. Season with salt and pepper and roast in oven for 25-30 minutes, until tender and golden. Turn once during cooking and swap trays halfway through cooking.
3. Grate carrot and drain and rinse beans. Heat oil in a large frypan on medium-high heat. Cook carrot for 3-4 minutes, until soft. Add smoky Mexican spices and tomato paste and cook for about 30 seconds, until fragrant.
4. Add kidney beans, pork, bbq sauce, stock, canned tomatoes, corn and chilli flakes (if using). Bring to a simmer and cook on low-medium heat for about 5 minutes, until pork is hot through. Stir occasionally. Add a splash of water if sauce dries out. Season to taste with salt and pepper.
5. Grate cheese. When wedges are cooked, remove from oven and switch oven to high grill. Spoon pork evenly over wedges, sprinkle with cheese and return to oven to grill for about 5 minutes, until cheese is melted. Swap trays halfway through grill time to ensure even grilling.
6. Pulled pork loaded wedges with sour cream.