Smoky BBQ Pork Sloppy Joes with Pickled Onion and Potato Wedges

These smoky BBQ pork sloppy joes are a nostalgic comfort food classic with a flavorful twist. Ground pork is browned with onion, then simmered in a tangy barbecue sauce spiked with chipotle powder for a gentle kick. Pile the saucy filling onto soft potato buns and top with quick-pickled red onion for a bright, tangy crunch.

On the side, crispy roasted potato wedges and a cool chipotle ranch dipping sauce round out the meal. Ready in about 25 minutes, this easy dinner brings big flavor to the table any night of the week.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry the produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice one quarter of the red onion; finely dice the remaining onion. Halve the lime. Halve the potato buns.
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, salt, and pepper. Roast on the top rack until golden and tender, 20–25 minutes.
3. While the potatoes roast, make the sauce: in a small bowl, combine the BBQ sauce, ketchup, chicken stock concentrate, half the cornstarch (use all if making 4 servings), and 1 tablespoon water (2 tablespoons for 4 servings). Stir until smooth.
4. In a separate small microwave-safe bowl, combine the sliced onion, juice from half the lime, ¼ teaspoon sugar, and a pinch of salt. Microwave for 30 seconds until the onion turns bright pink. Set aside.
5. In a third small bowl, mix the ranch dressing with a pinch of chipotle powder (you’ll add more later if desired). Set aside.
6. Heat a drizzle of oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring, until softened, 4–5 minutes. Add the ground pork, season with salt and pepper, and cook, breaking up the meat, until browned, 3–5 minutes (it will finish cooking in the next step).
7. Pour the BBQ sauce mixture into the skillet with the pork. Cook, stirring, until the sauce thickens and the pork is cooked through, 2–3 minutes. For extra heat, stir in additional chipotle powder to taste. Season with salt and pepper, and add a squeeze of lime juice if desired. Remove from heat.
8. While the filling cooks, toast the potato buns until golden. You can place them on a baking sheet or directly on the oven rack. For extra richness, brush the cut sides with melted butter before toasting.
9. Fill the toasted buns with as much pork filling as you like, then top with some pickled onion (drain first). Divide the sloppy joes between plates. Serve with the roasted potato wedges and chipotle ranch dip on the side.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Cook it the same way, draining excess fat if needed.

How do I make the pickled onion ahead of time?

The pickled onion can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Can I bake the potato wedges instead of roasting?

Roasting at high heat gives the best crispiness, but you can bake them at 425°F for about 25 minutes, flipping halfway.