Sloppy Joe Sandwiches with Barbecue Pork

An American classic: tender shredded pork in barbecue sauce on a soft bun with pickled onions. Served with sweet potato wedges.

Ingredients

• 454 g Ground pork
• 2 pcs Sweet potato
• 1 pcs Red onion
• 2 clove Garlic
• 1 pcs Lime
• 2 pcs Buns
• to taste Barbecue sauce
• to taste Ketchup
• to taste Hot sauce
• to taste Sugar
• to taste Vegetable oil

Instructions

1. Preheat the oven to 230°C. Cut the sweet potato into wedges about 1.5 cm thick, toss with oil, salt, and pepper, and bake for 20–25 minutes until golden.
2. Thinly slice part of the onion and finely chop the rest. Mince the garlic. Squeeze the lime juice. Split the buns and brush with melted butter. Add the thinly sliced onion to the lime juice along with a pinch of sugar and salt—a quick pickle.
3. Heat oil in a skillet over medium-high heat, sauté the chopped onion for 4–5 minutes, add garlic (30 seconds). Add the ground pork, season, and cook, breaking it apart, for 4–6 minutes until done.
4. Mix together the barbecue sauce, liquid from the pickled onions, ketchup, a pinch of sugar, and ¼ cup water. Pour into the skillet and simmer for 2–3 minutes until thickened.
5. Toast the buns in the oven for 3–5 minutes. Fill with pork, top with pickled onions and hot sauce. Serve with sweet potato wedges.