Sloppy joe buns

4:11 AM | Labels: English Food, olivemagazine, UK Food

Sloppy joe buns

Try these sloppy joe buns then then check out more summer slow-cooker ideas.

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.

493
Total time 5 hours 30 minutes
Difficulty Easy

Ingredients

boneless pork shoulder joint 2kg
dried oregano 1 tbsp
sweet smoked paprika 1 tbsp
red onion 1, finely chopped
passata 300ml
tomato ketchup 100ml
Worcestershire sauce 4 tbsp
cider vinegar 4 tbsp
soft dark brown sugar 4 tbsp
chipotle paste 2½ tbsp
brioche burger buns 8-10
avocados 2-3 ripe, mashed with a squeeze of lemon or lime juice
mature cheddar 200g, grated
pickled jalapeños, to serve

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.