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
- Serves: 8 persons
- 2kg boneless pork shoulder joint
- 1tbsp dried oregano
- 1tbsp sweet smoked paprika
- 1red onion, finely chopped
- 300ml passata
- 100ml tomato ketchup
- 4tbsp Worcestershire sauce
- 4tbsp cider vinegar
- 4tbsp soft dark brown sugar
- 10 ½tbsp 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 1Cut 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 2Heat 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 3Check 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 4Warm, then split open the buns and stuff with the pork, mashed avocado and grated cheese. Scatter over the jalapeños.