Smoky BBQ Pork Sandwiches with Dill Pickle and Roasted Potato Rounds

Get ready for a flavor-packed sandwich that’s bold, messy and absolutely irresistible. Tender ground pork is simmered in a rich BBQ sauce with a kick of ancho chili powder and ketchup, then piled onto toasted ciabatta rolls and topped with tangy dill pickle slices. On the side, crispy roasted potato rounds seasoned with a savory fry seasoning complete the meal.

This is the kind of dinner that feels like a celebration-perfect for a casual weeknight or a weekend gathering. Serve it up with your favorite tunes and enjoy every bite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into ½-inch rounds. Toss them with fry seasoning, cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, heat a drizzle of oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the ground pork to the skillet, breaking it up with a spoon. Cook until browned, about 5-6 minutes. Drain excess fat if needed.
4. Stir in the ancho chili powder, BBQ sauce, ketchup, beef stock concentrate and ¼ cup water. Bring to a simmer.
5. In a small bowl, mix cornstarch with 1 tablespoon water to make a slurry. Stir into the pork mixture and cook for 1-2 minutes until thickened. Season with salt and pepper to taste.
6. Slice the ciabatta rolls in half and toast them in the oven or a toaster until lightly golden.
7. Spoon the BBQ pork onto the bottom halves of the ciabatta rolls. Top with sliced dill pickles and close the sandwiches.
8. Serve the sandwiches alongside the roasted potato rounds. Enjoy!

Recipe Tips

FAQ

Can I use ground beef or turkey instead of pork?

Yes, ground beef or turkey work well as substitutes. Adjust cooking time as needed.

What can I serve instead of potato rounds?

Try sweet potato fries, coleslaw or a simple green salad.

How do I store leftovers?

Store the pork and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or oven.