Ingredients

• 2 potatoes (sweet potatoes work great)
• 1 red onion
• 2 cloves garlic
• 1 lime
• 2 buns or bread
• 1 lb ground pork
• 1/3 cup barbecue sauce
• to taste hot sauce
• 3 tbsp tomato ketchup
• 3/4 tsp sugar
• for cooking vegetable oil
• 1 tbsp butter (optional, for buns)
• to taste salt
• to taste pepper

Equipment

• Baking sheet
• Large skillet
• Mixing bowls
• Cutting board and knife

Instructions

1. Preheat your oven to 450F and rinse and dry the produce. Cut the potatoes into half-inch wedges, toss on a baking sheet with a drizzle of oil, salt, and pepper, and roast for 20 to 25 minutes until browned and fork-tender so the outsides crisp up.
2. While the potatoes roast, halve and peel the onion. Slice about a quarter cup as thinly as you can and finely chop the rest. Peel and finely chop the garlic, then halve the lime and squeeze its juice into a small bowl.
3. Add the thinly sliced onion to the lime juice along with a quarter teaspoon of sugar and a pinch of salt. Stir and set aside so it quick-pickles and turns bright and tangy while you cook.
4. Heat a drizzle of oil in a large pan over medium-high. Add the chopped onion with salt and pepper and cook, stirring, for 4 to 5 minutes until softened and sweet. Stir in the garlic for about 30 seconds until fragrant, then add the pork. Break it up and cook for 4 to 6 minutes until browned and no longer pink.
5. In a small bowl, stir together the barbecue sauce, the pickling liquid drained from the onions, the ketchup, half a teaspoon of sugar, and a quarter cup of water. Pour into the pan and cook, stirring, for 2 to 3 minutes until the sauce thickens and coats the meat. Taste and adjust salt and pepper.
6. Toast the buns until golden, about 3 to 5 minutes (brush with melted butter first if you like). Pile the BBQ pork onto the bottom buns, top with pickled onion and a few dashes of hot sauce, and serve with the roasted wedges alongside.