BBQ Pork Sloppy Joes

Ingredients

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

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce thoroughly. Cut the potatoes into wedges about ½ inch thick. Spread them on a baking sheet, drizzle with vegetable oil, and season with salt and pepper. Toss to coat evenly and roast for 20–25 minutes, until golden brown and tender.
2. While the potatoes are roasting, prepare the remaining ingredients. Peel the red onion and cut it in half. Thinly slice one half until you have about ¼ cup, then finely chop the remaining onion. Peel and finely chop the garlic. Cut the lime in half and squeeze the juice into a small bowl. Halve the buns. Melt the butter in a small microwave-safe bowl, about 30 seconds, and brush it onto the cut sides of the buns.
3. To the bowl with lime juice, add the sliced onion, sugar, and a pinch of salt. Stir to combine and set aside to quickly pickle.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chopped onion, season with salt and pepper, and cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the pork, season with salt and pepper, and cook, breaking it up with a spoon, until browned and fully cooked, about 4–6 minutes.
5. While the pork cooks, in a separate bowl combine the BBQ sauce, the pickling liquid from the onion, ketchup, sugar, and water. Once the pork is cooked through, pour the sauce mixture into the pan and stir well. Cook for 2–3 minutes, until the sauce thickens and coats the meat. Taste and adjust seasoning with salt and pepper if needed.
6. Toast the buns in the oven or a toaster oven for 3–5 minutes, until golden. Divide the buns between plates, fill them with the BBQ pork, and top with pickled onion and hot sauce to taste. Serve with the roasted potato wedges on the side.

instructions_source: editorial-classic