When I was younger my aunt used to make sloppy joes. I don’t know why but for some reason I was obsessed. Now I want to absolutely sell you on this barbecued pork sloppy joe. And before you ask no this isn’t my aunt’s recipe (it might just go to the grave with her). I can guarantee it’s deliciousness because if you know me I’m not a huge fan of onions but THIS, totally worth it. Now let’s jump in.
Want to test your skills?
Ingredients
- 12 Ounces Potatoes
- 10 Ounces Ground Pork
- 1 Red Onion
- 1 tbsp Cornstarch
- 3 tbsp Buttermilk Ranch Dressing
- 1 tsp Chipotle Powder
- 4 tbsp Barbecue Sauce
- 2 tbsp Ketchup
- 1 tsp Chicken Stock Concentrate
- 1 Lime
- 2 Potato Buns
Instructions
- Preheat oven to 425 degrees. Cut potato into wedges about half an inch thick. Peel and chop the onion in half, slicing a quarter of it into thin slivers. Dice the rest.
- Put wedges on a baking sheet with a large drizzle of oil, salted and peppered. Bake for 20-25 minutes.
- In a small bowl mix barbecue sauce, ketchup, chicken stock, ½ tbsp cornstarch, and 1 tbsp water.
In another bowl combine ranch and chipotle powder to taste (not all of it as it will come back later).
In a final bowl combine the sliced onions, juice from half the lime and ¼ tsp sugar, and a pinch of salt. Microwave the mixture for about 30 seconds till it turns bright pink. - In a large pan over medium-high heat, heat a drizzle of oil. Cook the diced onions for about 4-5 minutes until softened. Add the pork, season with salt and pepper cooking for 3-5 minutes, breaking up meat into pieces.
- Add in the barbecue mixture you made and stirring until mixture is thickened and pork is fully cooked (2-3 minutes). Season with salt and pepper. (Optional: add the chipotle powder for some spice and/or lime juice).
- toast buns until golden brown in baking sheet. For extra richness, butter the inside of the buns first.
- Assemble your sloppy joe with pork filling and pickled onion, side with your wedges and dips and you’re done.
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