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.


  • 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


  • 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.



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