Southern BBQ Pulled Pork Poppers with Maple Kumara Mash

Southern BBQ Pulled Pork Poppers with Maple Kumara Mash

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 8, 2018.
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If there is any remaining pork mixture left, roll into golf ball-sized balls and place on oven tray once the peppers have 6 minutes cook time remaining.

Ingredients

Mash

  • 1 pack pre-diced kumara
  • 2 Tbsp butter
  • ½ pottle sour cream
  • 1-1½ Tbsp maple syrup or honey

Pulled Pork

  • 1 pack pulled pork
  • pottle onion, garlic and ginger paste
  • 1 Tbsp southern spice mix
  • 1/3 bag baby spinach
  • 1 carrot
  • ½-1 pottle smoked hickory sauce (optional)
  • 1 packet smoked scarmoza cheese
  • Zest and juice of 1 lime
  • Pinch chilli flakes (optional, adults)
  • ½ tsp salt
  • 3 Palermo capsicums

Steps

  1. Preheat oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper. Thinly slice spinach, grate carrot and cheese.
  2. Cook kumara in pot of boiling water until very soft, about 12-15 minutes. Drain and mash with butter, sour cream and maple syrup until smooth. Season to taste, set aside and keep warm.
  3. Combine all pulled pork ingredients (except capsicums) together in a medium bowl.
  4. Cut capsicums in half lengthways, remove seeds, keeping core intact. Place onto prepared tray and gently spoon pulled pork mixture into each capsicum. Lightly drizzle with oil and cook (on highest rack) for about 15 minutes until golden and crispy.
  5. To serve, divide southern BBQ pulled pork poppers and maple kumara mash between plates.

Nutritional Information

Energy 2062 kj
493 kcal
Protein 29.2g
Carbohydrate 50.0g
Fat 18.3g