Tom Kerridge's black pepper pulled pork Sloppy Joe recipe

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Tom Kerridge's black pepper pulled pork Sloppy Joe recipe

An American classic with pepper, chilli, and plenty of mustard.

If you want to make your own pulled pork, try Tom's delicious recipe.

Ingredients

  • 2 white onions, sliced
  • 1 tbsp garlic powder
  • 3 cloves of garlic, grated
  • 2 tsp cracked black pepper
  • 1 tbsp tomato purée
  • 1 pint chicken stock
  • 400 g pulled pork
  • 2 green peppers, diced
  • 1 green chilli, deseeded
  • 1 tbsp American mustard
  • 1 lime, zest only
  • 1 pinch cayenne pepper
  • 1 tbsp smoked paprika
  • 1 tsp marjoram
  • 2 white onions, sliced
  • 1 tbsp garlic powder
  • 3 cloves of garlic, grated
  • 2 tsp cracked black pepper
  • 1 tbsp tomato purée
  • 1 pint chicken stock
  • 14.1 oz pulled pork
  • 2 green peppers, diced
  • 1 green chilli, deseeded
  • 1 tbsp American mustard
  • 1 lime, zest only
  • 1 pinch cayenne pepper
  • 1 tbsp smoked paprika
  • 1 tsp marjoram
  • 2 white onions, sliced
  • 1 tbsp garlic powder
  • 3 cloves of garlic, grated
  • 2 tsp cracked black pepper
  • 1 tbsp tomato purée
  • 1 pint chicken stock
  • 14.1 oz pulled pork
  • 2 green peppers, diced
  • 1 green chilli, deseeded
  • 1 tbsp American mustard
  • 1 lime, zest only
  • 1 pinch cayenne pepper
  • 1 tbsp smoked paprika
  • 1 tsp marjoram
To serve
  • 6 glazed hot dog buns
  • 1 tbsp pickled green chillies
  • 2 banana shallots, sliced into rings
  • 1 tsp toasted yellow mustard seeds
  • 3 tbsp sour cream
  • 3 tbsp American mustard
  • 6 glazed hot dog buns
  • 1 tbsp pickled green chillies
  • 2 banana shallots, sliced into rings
  • 1 tsp toasted yellow mustard seeds
  • 3 tbsp sour cream
  • 3 tbsp American mustard
  • 6 glazed hot dog buns
  • 1 tbsp pickled green chillies
  • 2 banana shallots, sliced into rings
  • 1 tsp toasted yellow mustard seeds
  • 3 tbsp sour cream
  • 3 tbsp American mustard

Details

  • Cuisine: American
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 6

Step-by-step

  1. In a heavy based sauce pan, heat a little oil and fry off the onions until golden. Add the garlic powder, fresh garlic and paprika, marjoram, black pepper, sweat down for a few minutes to release the flavour.
  2. Add the purée and chicken stock and bring up to the boil. Once boiling, add the pulled pork and simmer for 1 hour.
  3. Ten minutes from the end, add the green pepper and green chilli and allow to soften slightly. To finish, add the mustard, lime and cayenne pepper.
  4. Spoon the mixture into the glazed hotdog bun, scatter over the chillies, shallot rings and mustard seeds. To serve, pipe over the sour cream and mustard.

This recipe was devised for www.lovepork.co.uk

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