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Overhead photo of baked jacket potatoes topped with BBQ pork mince, yoghurt and slaw AI-generated image, for illustration only.
NeverFeeds AU Recipes

BBQ Pork Jacket Potatoes

with Slaw & Yoghurt

Pork ⏱ 40–50 min Easy Lined oven tray · Large frying pan

Oven-baked jackets, split and loaded with smoky BBQ-spiced pork mince, a cool spoon of yoghurt and a crunchy slaw. Mostly hands-off — the oven does the slow part while the pork takes five minutes at the end.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking.

Method

  1. Bake the jackets

    Preheat the oven to 200°C fan-forced (220°C standard). Halve the potatoes lengthways and place them cut-side down on a lined tray. Drizzle with oil, season, and bake until the skins are crisp and the middle's tender, 40–45 minutes.

  2. Make the slaw

    Any time before serving, toss the slaw mix through the mayonnaise in a bowl and season. Pop it in the fridge — it's better cold and it means one less thing to do at the end.

  3. Mix the BBQ blend and cook the pork

    Once the potatoes have about 15 minutes left, stir together the smoked paprika, brown sugar, garlic powder, onion powder, cumin and chilli in a small bowl — that's your BBQ blend. Heat a drizzle of oil in a frying pan over medium-high heat and brown the mince, 4–5 minutes. Stir through the grated carrot and cook until it softens, then add the BBQ blend, tomato paste and a splash of water. Simmer until thickened, 2–3 minutes, and finish with the butter stirred through.

  4. Serve

    Split the jackets open on each plate, pile the BBQ pork on top, add a spoon of yoghurt, and serve the slaw alongside.

NeverFeeds BBQ Blend: this same mix shows up in the smokey chicken & mash recipe too — worth mixing a double batch and keeping it in a jar if you end up cooking both.