Ive tried all sorts on the pulled pork Angella, but have settled for convenience on a spice mix from our Waitrose called Cajun seasoning. sometimes I add a French mustard by Maille

I am excited to try the onion and green pepper specially in unreasonable amounts. That sounds ideal ! and also a great anticipation of trying mustard on top of it, or maybe mustard and mayo. I think that may be where Im going wrong, not enough seasoning, and not enough things dolloped on top. And pickled cucumbers

I don't choose buns either, I prefer the knife and fork approach, but have sometimes tried an iceberg lettuce wrap which is messy but rather delicious, that crunch is very complimentary and also have served it on top of a massive field mushroom. To prevent any soggy mushroom I bake them with a lot of black pepper and salt, and sometimes chopped garlic which only comes in unreasonable measures as well

I did see a turkey loaf the other day, which had mozzarella in the middle and pepperoni. I really want to try that out as well. it wasn't in a tin, but free formed on a tray with pepperoni baked on the outside as well , and a tomato sauce