By Sarah Cook, Olive Magazine
Use your slow cooker this summer to make a super-soft chipotle pulled pork, then stuff into brioche buns with avocado and pickled jalapeños.
Total Time: 5 hours 30 minutes
Yield: serves 8-10
Use your slow cooker this summer to make a super-soft chipotle pulled pork, then stuff into brioche buns with avocado and pickled jalapeños.
Total Time: 5 hours 30 minutes
Yield: serves 8-10
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
TO SERVE
- 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
Cutaway 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.
