The unapologetic,
taste of
Pilgrims Choice.

The Recipes

Pulled Pork Loaded Jacket Potatoes


For the Jackets; Or use leftovers

  • 2 Large Baking Potatoes
  • 1 tsp Olive Oil
  • 1 tsp Sea Salt

For the filling;

  • 100g Pulled Pork, leftovers (or purchase)
  • 2 tbsp BBQ Sauce
  • 1 Small Red Onion, finely diced
  • Small Handful of Fresh Coriander, chopped
  • Jalapenos (optional)

To serve;

  • 50g Pilgrims Choice, Lighter Mature/Extra Mature, grated


  1. Bake the Jackets for 45 mins until tender and crisp, prick with a fork.
  2. 1(B). If using ready made jacket potatoes cook following the on pack instructions
  3. In a heatproof bowl mix together the leftover shredded pulled pork, bbq sauce, red onion and coriander and heat in the microwave on full power for 4-5 minutes until piping hot.
  4. 2(B). If using shop bought pulled pork, heat alongside the jacket potatoes using the on pack instructions
  5. Half the jacket potatoes and top with the pulled pork and jalapenos followed by a generous helping of the grated cheese and serve with sour cream