BBQ Pork Sloppy Joes

Ingredients

• 2 pcsSweet potato
• 1 pcsOnion
• 2 cloveGarlic
• 1 pcsLime
• 2 pcsRoll
• 454 gGround pork
• 80 mlBBQ sauce
• 2 tspHot sauce
• 45 mlTomato ketchup
• 0.75 tspSugar
• 2 tbspVegetable oil
• 1 tspSalt
• 0.5 tspPepper
• 15 gButter
• 60 mlWater

Instructions

1. 1

   Roast the sweet potatoes

   • Preheat oven to 230 °C (450 °F).
   • Wash and dry sweet potatoes, cut into 1/2-inch (≈1.2 cm) thick wedges.
   • Toss on a baking sheet with 1 tbsp vegetable oil, salt and pepper.
   • Roast 20–25 minutes until browned and tender, turning once.
2. 2

   Prepare onion & butter the buns

   • Halve the onion. Very thinly slice one half (about 1/4 cup), finely chop the other half.
   • Peel and finely chop garlic.
   • Juice the lime into a small bowl.
   • Melt butter in a microwave-safe bowl (about 30 seconds) and brush on the cut sides of the buns.
3. 3

   Quick-pickle the onion

   • Combine sliced onion with lime juice, 1/4 tsp sugar and a pinch of salt in the bowl. Set aside to pickle briefly.
4. 4

   Cook the pork

   • Heat 1 tbsp oil in a large pan over medium-high heat.
   • Add chopped onion, season with salt and pepper and cook 4–5 minutes until softened.
   • Add garlic and cook 30 seconds until fragrant.
   • Add ground pork, season and cook 4–6 minutes, breaking up the meat, until browned and cooked through.
5. 5

   Make the BBQ sauce & combine

   • In a small bowl combine BBQ sauce, pickling liquid, ketchup, 1/2 tsp sugar and 60 ml water.
   • Add the sauce to the cooked pork and cook 2–3 minutes until thickened. Season to taste.
6. 6

   Toast buns & assemble

   • Toast buttered buns in the oven or toaster 3–5 minutes until golden.
   • Fill buns with BBQ pork, top with pickled onion and hot sauce. Serve with sweet potato wedges.