BBQ Pork Sloppy Joes


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2 Potatoes
1 Red Onions
2 cloves Garlic
1 Lime
2 Bread
1 lb Pork
Barbeque Sauce
Tomato Ketchup
Vegetable Oil


1 Preheat oven to 450 degrees.
Wash and dry all produce.
Cut sweet potatoes into ½-inch-thick wedges.
Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast until browned and tender, 20-25 minutes.
2 Meanwhile, halve and peel onion.
Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion.
Peel and finely chop garlic.
Halve lime; squeeze juice into a small bowl.
Halve buns.
Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds.
Brush onto cut sides of buns.
3 To bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.
Stir to combine; set aside to quick-pickle.
4 Heat a drizzle of oil in a large pan over medium-high heat.
Add chopped onion and season with salt and pepper.
Cook, stirring, until softened, 4-5 minutes.
Add garlic and cook until fragrant, 30 seconds more.
Add pork and season with salt and pepper.
Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
5 While pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4).
Once pork is cooked through, add BBQ sauce mixture to pan.
Cook, stirring, until sauce is thickened, 2-3 minutes.
Taste and season with salt and pepper.
6 Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes.
Divide toasted buns between plates and fill with as much BBQ pork as you’d like.
Top with pickled onion and hot sauce.
Serve with sweet potato wedges on the side.

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