Ingredients:

  • 3 lbs (1.36 kg) pork shoulder (Boston Butt), bone-in or boneless
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional, for heat)
  • 2 tablespoons (30 ml) brown sugar, packed
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) apple cider vinegar
  • 1 tablespoon (15 ml) olive oil
  • 1 green bell pepper, finely diced
  • 1 (15 ounce/425g) can tomato sauce
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) garlic powder
  • Salt and freshly ground black pepper, to taste
  • 6-8 hamburger buns, brioche recommended
  • Optional toppings: Coleslaw, pickles, shredded cheddar cheese

Instructions:

  1. Combine dry rub ingredients (spices, brown sugar, salt, pepper) in a bowl. Rub generously all over the pork shoulder, ensuring it's well coated. Marinate in the fridge for at least 4 hours, or preferably overnight.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned. This adds depth of flavour.
  3. Place the seared (or unseared) pork in a slow cooker. Add chopped onion, minced garlic, chicken broth, and apple cider vinegar. Cook on low for 6-8 hours, or until the pork is fork-tender. Alternatively: If using an oven, preheat to 325°F (160°C). Place the pork in an oven-safe pot with a lid. Add remaining ingredients and cook for 4-5 hours, or until fork-tender.
  4. Remove the pork from the slow cooker or oven and let it rest for 15 minutes. Using two forks, shred the pork. Discard any excess fat.
  5. Heat olive oil in a large skillet over medium heat. Add diced green bell pepper and cook until softened, about 5 minutes. Stir in tomato sauce, ketchup, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Add the shredded pork to the skillet with the Sloppy Joe sauce. Stir to combine and cook for another 5-10 minutes, allowing the pork to absorb the flavours of the sauce.
  7. Spoon the Sloppy Joe mixture onto hamburger buns. Top with your favourite toppings, such as coleslaw, pickles, or shredded cheddar cheese. Serve immediately.