Smoky BBQ Pork Sloppy Joes with Roasted Potato Wedges

There’s something about a sloppy Joe that just hits the spot-it’s messy, hearty and packed with flavor. This version takes the classic comfort food to new heights with smoky chipotle heat and tangy pickled onions. Juicy ground pork simmers in a bold barbecue sauce, then gets piled onto toasted potato buns for the ultimate handheld meal.

On the side, crispy roasted potato wedges seasoned simply with salt and pepper make the perfect companion. A cool chipotle ranch dip adds a creamy, spicy finish. Best of all, this entire dinner comes together in just 25 minutes, making it a weeknight winner that both kids and adults will love.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

15 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice ¼ of the onion; finely dice remaining onion. Halve lime. Halve buns.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, in a small bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch (all for 4 servings) and 1 TBSP water (2 TBSP for 4). In a separate small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar and a pinch of salt. Microwave until bright pink, 30 seconds. In a third small bowl, combine ranch dressing with a pinch of chipotle powder to taste (you’ll use more chipotle powder later).
4. Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and cook, stirring, until softened, 4-5 minutes. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step).
5. Add BBQ sauce mixture to pan with pork. Cook, stirring, until mixture is thickened and pork is cooked through, 2-3 minutes more. If you like things spicy, stir in a pinch or two of chipotle powder to taste. Taste and season with salt and pepper. Add a squeeze of lime juice if desired. Turn off heat.
6. While filling cooks, toast buns until golden brown. (Tip: Place on a baking sheet or toast directly on oven rack. Brush cut sides with melted butter first for extra richness.)
7. Fill buns with as much pork filling and pickled onion (draining first) as you like. Divide sloppy joes between plates. Serve with potato wedges and chipotle ranch for dipping.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Cook it the same way, breaking it up until browned.

How do I make the chipotle ranch less spicy?

Start with just a tiny pinch of chipotle powder in the ranch dressing, then taste and add more if desired. You can also omit it entirely for a mild ranch.

Can I prepare the pickled onions in advance?

Absolutely! The pickled onions can be made up to a week ahead and stored in an airtight container in the refrigerator.