Sloppy joes

Difficulty Easy | Serves 8-10 | Total time 5 hours 30 mins

Ingredients

Pork

  • 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

Method

Prepare the pork
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).

Slow cook
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.

Check 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.

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

From our friends at olivemagazine.com