Instructions
Preheat your oven to a toasty 450 degrees Fahrenheit, setting the stage for crispy roasted sweet potato wedges. Begin by washing and drying your potatoes thoroughly, then cut them into ½-inch-thick wedges to ensure even roasting. Toss these wedges generously with a drizzle of vegetable oil, along with a sprinkle of salt and pepper to season. Spread them out evenly on a baking sheet and roast in your preheated oven until they turn beautifully browned and tender, about 20 to 25 minutes. This roasting process caramelizes the natural sugars in the potatoes, enhancing their sweet, rich flavor. While the potatoes roast, prepare your onion and garlic. Peel the red onion and carefully halve it. Slice one half as thinly as you can to yield about ¼ cup (or ½ cup if cooking for four), then finely chop the other half. Peel and mince the garlic cloves finely to release their aromatic flavor. Cut the lime in half and squeeze the juice into a small bowl, capturing the fresh citrus essence. Next, halve the bread buns and place about 1 tablespoon of butter (use 2 tablespoons for four servings) into a small microwave-safe bowl; melt it in the microwave for roughly 30 seconds. Use a brush to apply the melted butter generously to the cut sides of the buns, adding a rich, golden finish when toasted. Place the thinly sliced onions into the bowl with the lime juice, then sprinkle in ¼ teaspoon of sugar (or ½ teaspoon for four servings) and a pinch of salt. Stir this mixture gently to coat the onions well, allowing them to quick-pickle and develop a lovely tangy crunch while you move on to the pork. Heat a drizzle of vegetable oil in a large pan over medium-high heat to prepare for searing the pork mixture. Add the chopped onion to the pan and season lightly with salt and pepper. Cook the onion, stirring occasionally, until it softens and becomes translucent, about 4 to 5 minutes. Stir in the minced garlic and cook just until fragrant, roughly 30 seconds, to prevent burning and keep its fresh bite. Add the ground pork to the pan, seasoning it with salt and pepper as well. Use your spatula or spoon to break the pork into small pieces and cook, stirring frequently, until the meat is browned all over and cooked through, about 4 to 6 minutes. This step ensures the pork is juicy and flavorful. Meanwhile, in a third small bowl, mix together the barbecue sauce, the pickling liquid reserved from the quick-pickled onions, 3 tablespoons of ketchup (or 6 tablespoons for four servings), ½ teaspoon of sugar (1 teaspoon for four), and ¼ cup of water (⅓ cup for four servings). Once the pork is fully cooked, pour this tangy BBQ sauce mixture into the pan. Stir everything together and continue cooking until the sauce thickens and coats the meat nicely, about 2 to 3 minutes. Taste the mixture and adjust seasoning with salt and pepper as needed. In the final steps, toast the buttered buns in your oven or toaster oven until they are golden and slightly crisp on the edges, 3 to 5 minutes. Assemble your sloppy joes by piling as much of the luscious BBQ pork mixture as you’d like onto each toasted bun. Top generously with the quick-pickled onions and a drizzle of hot sauce to add a spicy punch. Serve your BBQ Pork Sloppy Joes alongside the freshly roasted sweet potato wedges for a comforting, flavorful meal. Enjoy this satisfying dish that combines smoky, tangy, sweet, and spicy elements on every forkful!
