Sloppy joes with pulled pork and brioche buns

Sloppy joes

Name: Sloppy joes
Total time: 5 h 30 min
Yield: Serves 8-10
Cuisine: American
Ingredients: 2kg boneless pork shoulder joint; 1 tbsp dried oregano; 1 tbsp sweet smoked paprika; 1 red onion finely chopped; 300ml passata; 100ml tomato ketchup; 4 tbsp Worcestershire sauce; 4 tbsp cider vinegar; 4 tbsp soft dark brown sugar; 2½ tbsp chipotle paste; 8-10 brioche burger buns; 2-3 ripe avocados mashed with a squeeze of lemon or lime juice; 200g mature cheddar grated; pickled jalapeños to serve

Sarah Cook

Published: April 20, 2022 at 11:21 PM

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Serves 8-10

Easy

Total time: 5 hrs and 30 mins

0 reviews

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Use your slow cooker this summer to make a super-soft chipotle pulled pork, then stuff into brioche buns with avocado and pickled jalapeños for the ultimate sloppy joes

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Alternatives

Complete the dish

Try these melt-in-the-mouth sloppy joes then check out our sloppy joe meatball bake and sloppy joe pizzettes, plus discover more summer slow-cooker ideas. For more pulled pork recipes try our BBQ pulled pork.

For this recipe, it’s worth seeking out brioche buns as the smoky meat pairs perfectly with the slightly sweet bread. A smear of mayo and mustard first wouldn’t go amiss either.

Ingredients

Nutrition

2kg boneless pork shoulder joint
1 tbsp dried oregano
1 tbsp sweet smoked paprika
1 red onion

finely chopped
300ml passata
100ml tomato ketchup
4 tbsp Worcestershire sauce
4 tbsp cider vinegar
4 tbsp soft dark brown sugar
2½ tbsp chipotle paste

TO SERVE

8-10 brioche burger buns
2-3 ripe avocados

mashed with a squeeze of lemon or lime juice
200g mature cheddar

grated
pickled jalapeños

to serve

Nutrition: per serving

kcal311
fat9.6g
saturates3.3g
carbs18.6g
sugars17.7g
fibre1.8g
protein36.9g
salt0.8g

Method

step 1

Cut away the rind of the pork joint plus the thick fatty layer underneath. Roughly cut the joint into quarters to jigsaw better in the bottom of the slow cooker. Rub the meat all over with the oregano, paprika, 2 tsp of salt and some freshly ground black pepper. Leave for 20 minutes (or covered overnight in the fridge, if you like).
step 2

Heat the slow cooker to high. Scatter the onion in the base and sit the shoulder chunks on top. Whisk together the passata, ketchup, worcestershire sauce, vinegar, sugar and chipotle paste. Pour all over the pork, stir, then put on the lid and cook for 5 hours.
step 3

Check the meat – it should be falling apart and really tender. Discard any remaining fatty bits, then shred the meat with a couple of forks, tossing it through and coating in the sauce as you do.
step 4

Warm, then split open the buns and stuff with the pork, mashed avocado and grated cheese. Scatter over the jalapeños.

Use your chipotle paste up in these recipes

Meatball stew with coriander chutney

Authors

Sarah Cook

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