BBQ Pork Sloppy Joes

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.