Instruction

• 1 Preheat oven to 450 degrees
• Wash and dry all produce
• Cut sweet potatoes into ½-inch-thick wedges
• Toss on a baking sheet with a drizzle of oil, salt, and pepper
• Roast until browned and tender, 20-25 minutes
• 2 Meanwhile, halve and peel onion
• Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion
• Peel and finely chop garlic
• Halve lime; squeeze juice into a small bowl
• Halve buns
• Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds
• Brush onto cut sides of buns
• 3 To bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt
• Stir to combine; set aside to quick-pickle
• 4 Heat a drizzle of oil in a large pan over medium-high heat
• Add chopped onion and season with salt and pepper
• Cook, stirring, until softened, 4-5 minutes
• Add garlic and cook until fragrant, 30 seconds more
• Add pork and season with salt and pepper
• Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes
• 5 While pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4)
• Once pork is cooked through, add BBQ sauce mixture to pan
• Cook, stirring, until sauce is thickened, 2-3 minutes
• Taste and season with salt and pepper
• 6 Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes
• Divide toasted buns between plates and fill with as much BBQ pork as you’d like
• Top with pickled onion and hot sauce
• Serve with sweet potato wedges on the side