BBQ Pork Sloppy Joes

Directions

• Preheat oven to 230 C (450 F). Wash and dry produce. Cut potatoes into 0.5 inch (1.3 cm) thick wedges and toss with a drizzle of vegetable oil, salt, and pepper. Roast on a baking sheet until browned and tender, 20–25 minutes.
• Halve and peel onion. Slice one portion thinly to yield about 0.25 cup for pickling and finely chop remaining onion. Peel and finely chop garlic. Halve lime and squeeze juice into a small bowl. Halve buns. Melt butter and brush onto cut sides of buns.
• To the bowl with lime juice add sliced onion, 0.25 tsp sugar and a pinch of salt; stir and set aside to quick-pickle.
• Heat a drizzle of oil in a large pan over medium-high. Add chopped onion, season with salt and pepper and cook until softened, 4–5 minutes. Add garlic and cook 30 seconds until fragrant. Add pork, season with salt and pepper, and cook, breaking up meat, until browned and cooked through, 4–6 minutes.
• In a small bowl combine barbecue sauce, pickling liquid from onion, 3 tbsp ketchup, 0.5 tsp sugar, and 60 ml water. Add this BBQ mixture to the pork and cook, stirring, until sauce thickens, 2–3 minutes. Taste and adjust salt and pepper.
• Toast buns in oven or toaster oven until golden, 3–5 minutes. Fill toasted buns with BBQ pork, top with pickled onion and hot sauce, and serve with roasted potato wedges.