BBQ Pork Sloppy Joes

Step-by-step instructions

1. 1
   Preheat oven to 220°C. Wash and dry all produce. Cut sweet potatoes into 1,3 cm-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.
2. 2
   Meanwhile, halve and peel onion. Slice as thinly as possible until you have 60 ml (120 ml for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 15 ml butter (30 ml for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns.
3. 3
   To bowl with lime juice, add sliced onion, 0,5 ml sugar (1,5 ml for 4 servings), and a pinch of salt. Stir to combine; set aside to quick-pickle.
4. 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. 5
   While pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 45 ml ketchup (90 ml for 4 servings), 0,5 ml sugar (1,5 ml for 4), and 120 ml water (160 ml 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. 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.