Alright, I’ll be honest — I didn’t plan to make pulled pork jacket potatoes. It was one of those “what’s-left-in-the-fridge” kind of nights. I had a tub of leftover pork from the weekend roast, a half-eaten block of cheddar that was dangerously close to its best-by date, and four slightly wrinkly spuds hanging around in the veg drawer like they were avoiding responsibility. No fresh herbs, no salad, no plan. Just chaos.
So I shoved the potatoes in the oven, tossed the pork in whatever BBQ sauce was lurking in the cupboard (pretty sure it had been opened a while), and hoped for the best. And you know what? It slapped. Crispy skins, fluffy middles, cheese pooling in the corners, sticky pork and hot sauce dripping down the sides — the kind of dinner you eat with one hand and wipe your mouth with your sleeve. Total comfort food. Haven’t looked back since.
Why You’ll Love It
- Stupidly easy, barely a recipe
- Uses leftovers and turns them into something special
- That crisp skin + melty cheese combo is just chef’s kiss
- Great for feeding people when you’re low on time or energy
- Completely customisable — spicy, sweet, cheesy, or all of it
- No judgement if you eat it in front of the telly with a beer
Ingredients
- 4 large baking potatoes
For the filling: - Salted butter (a good few knobs)
- Kosher salt & cracked black pepper
- 2 cups pulled pork (leftover, shop-bought, or homemade)
- 2 oz sharp cheddar, Monterey Jack, or pepper jack, shredded
- BBQ sauce (any you like — smoky, spicy, sweet, go mad)
Optional toppings:
- Pickled or fresh jalapeños
- Red onion, sliced thin
- Spring onions or scallions
- Squeeze of lime juice
How to Make It
Roast those jackets:
Get your oven up to 220°C (425°F). Wash the potatoes, stab ’em a few times with a fork (for steam), rub with oil and salt if you can be bothered, then whack them straight on the oven rack. No tray. Just vibes. Bake for about an hour, or until they’re crispy on the outside and soft in the middle.
Warm up the pork:
Meanwhile, toss your pulled pork into a small pot with a good glug of BBQ sauce. Heat gently on the hob, stirring now and then so it doesn’t catch. Don’t boil it to death — just warm through until saucy and steamy.
Slice and fluff:
Once your potatoes are done, pull them out and make a long slice down the middle of each. Give them a gentle squeeze to open them up. If they’re really full, scoop a little of the fluffy middle out — but keep it! You can mash it or snack on it later.
Build the filling:
Drop in a generous knob of butter, season with salt and pepper, then pile on the hot pork. Load up with shredded cheese so it melts into all the corners, and maybe another splash of BBQ sauce because why not?
Top it off (or not):
Scatter over your extras — jalapeños for kick, onions for crunch, scallions for freshness, lime juice for zing. Or skip it all and just go full pork + cheese. No wrong moves here.
Serve hot and hungry:
Get these bad boys on a plate and serve with a fork, napkin, and possibly a second portion because one is never enough.
Common Mistakes and How to Dodge Them
Why’s my potato skin soft?
Could be the oven temp’s too low, or you wrapped them in foil (don’t!). Bake them straight on the rack, high heat, no shortcuts.
Is my pork too dry?
You might’ve overcooked or reheated it too fast. Keep it low and slow, and always mix with a little sauce to bring back the moisture.
Why’s my cheese not melting?
Use freshly shredded cheese and make sure the filling is hot. You can even chuck the whole potato back in the oven for a few minutes to get that gooey finish.
Can I microwave the potatoes?
Technically yes, but… no. You’ll get soft, sad skins. The oven’s worth the wait.
Storage and Reheating
Fridge:
Wrap leftovers tightly or stick them in a sealed container. Good for 3–4 days.
Freezer:
Wrap each potato in clingfilm, then foil. Freeze for up to 3 months. Defrost overnight in the fridge.
Reheat:
- Oven: 170°C (325°F), wrapped in foil for 20 mins.
- Microwave: 30-second blasts until hot, but the skin will go soft.
- Skillet: Slice in half and crisp up in a pan — unreal.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely. Try BBQ jackfruit, mushrooms, or even baked beans and cheese — anything hearty will do.
Best BBQ sauce to use?
Whatever you’ve got. Smoky, tangy, spicy — even sweet works if you balance it with pickles or lime.
What’s the best pork cut for pulling?
Pork shoulder or Boston butt — it’s got the fat and flavour you need.
Do I need to make pulled pork from scratch?
Not at all. Use leftovers, buy it ready-made, or even cheat with shredded rotisserie chicken in BBQ sauce.
Nutrition Facts (Per Serving)
Calories: 500
Fat: 20g
Carbs: 50g
Protein: 25g
Sodium: 500mg
Sugar: 6g
Fiber: 6g
Try More James Martin Recipes:
James Martin Pulled Pork Jacket Potatoes
Description
Crispy baked potatoes filled with smoky pulled pork, gooey cheese, and tangy BBQ sauce — hearty, easy, and wildly comforting.
Ingredients
Instructions
- Bake potatoes at 425°F for 1 hour until crispy.
- Heat pulled pork with BBQ sauce in a pan.
- Slice open potatoes, fluff insides.
- Add butter, pork, cheese, and toppings.
- Serve hot with a fork and napkin.
Notes
- Oven-bake your potatoes for crispy skins
- Reheat pork gently to avoid dryness
- Add more BBQ sauce if things look dry
- Leftovers are great pan-fried the next day