- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 onions, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp garlic powder
- 3 garlic cloves, sliced
- 1 tbsp tomato purée
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- ½ tsp smoked paprika
- 500ml chicken stock
- 400g pulled pork (shop-bought, or get a recipe here on bbcgoodfood.com)
- 2 green peppers, chopped into small pieces
- 1 green chilli, sliced
- 1 tbsp American mustard, plus extra to serve
- 8 hot dogs
- 8 hot dog buns
- soured cream, shallots finely sliced into rings and toasted yellow mustard seeds, to serve
Heat the oil in a pan and fry the onions until golden, then tip in the garlic powder and garlic cloves, and cook for a few minutes. Stir in the tomato purée, oregano and paprika, then pour in the chicken stock and bring to the boil. Add the pork and stir through any sauce that comes with it. Simmer for 1 hr-1 hr 15 mins until reduced, adding the peppers and chilli 10 mins before the end. Take off the heat and shred the pork through the sauce, then stir through the mustard and set aside.
Heat the hot dogs following pack instructions. When ready to serve, lay a dog in each bun, spoon over the pork, zigzag over soured cream and mustard, then finish with the shallots and mustard seeds.
Use up leftoversFill a baking dish with tortilla chips and spoon over and leftover sloppy joe mix. Top with grated cheddar and grill for 4-5 mins to melt the cheese. Serve with dollops of soured cream.