Dinner · American

BBQ Pork Sloppy Joes with Sweet Potato Wedges

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 1, 2026

These BBQ pork sloppy joes are the kind of weeknight dinner everyone asks for again. Ground pork simmers in a tangy barbecue sauce, piled on toasted buns and topped with a quick lime-pickled onion. Roasted sweet potato wedges cook right alongside, so the whole plate comes together in about half an hour.

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BBQ Pork Sloppy Joes with Sweet Potato Wedges

Why you'll love this

  • Ready in about 40 minutes with everyday ingredients.
  • Sweet, tangy, and a little spicy in every bite.
  • The quick-pickled onion adds a fresh crunch that cuts the richness.
  • One skillet for the pork means easy cleanup.

EveryDayMeal recipe

BBQ Pork Sloppy Joes with Sweet Potato Wedges

Prep
15m
Cook
25m
Total
40m
Serves
2
Level
Easy

Ingredients

  • 2 sweet potatoes
  • 1 red onion
  • 2 cloves garlic
  • 1 lime
  • 2 hamburger buns or thick bread
  • 1 lb ground pork
  • 1/4 cup barbecue sauce
  • 3 tablespoons tomato ketchup
  • to taste hot sauce
  • 3/4 teaspoon (divided) granulated sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • to taste salt
  • to taste pepper

Equipment

  • Baking sheet
  • Large skillet
  • Small mixing bowls
  • Toaster oven or oven

Instructions

  1. Preheat your oven to 450 degrees F. Wash and dry the sweet potatoes, then cut them into wedges about 1/2 inch thick so they roast evenly. Toss them on a baking sheet with a drizzle of oil, salt, and pepper, then roast until browned and tender, 20 to 25 minutes, flipping once halfway.
  2. While the potatoes roast, halve and peel the onion. Slice about 1/4 cup as thinly as you can for the pickle, then finely chop the rest. Peel and finely chop the garlic. Halve the lime and squeeze the juice into a small bowl. Melt the butter in a microwave-safe bowl (about 30 seconds) and brush it over the cut sides of the buns.
  3. To the bowl of lime juice, add the sliced onion, 1/4 teaspoon sugar, and a pinch of salt. Stir and set aside so the onion quick-pickles and turns bright and tangy while you cook.
  4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chopped onion, season with salt and pepper, and cook, stirring, until softened, 4 to 5 minutes so the sauce tastes sweet, not sharp. Add the garlic and cook until fragrant, about 30 seconds. Add the pork, season with salt and pepper, and cook, breaking it into small pieces, until browned and cooked through, 4 to 6 minutes.
  5. In a small bowl, stir together the barbecue sauce, the pickling liquid drained from the onion, 3 tablespoons ketchup, 1/2 teaspoon sugar, and 1/4 cup water. Pour this into the pan with the cooked pork and cook, stirring, until the sauce thickens and coats the meat, 2 to 3 minutes. Taste and adjust salt and pepper.
  6. Toast the buttered buns in the oven or a toaster oven until golden, 3 to 5 minutes. Set the buns on plates, pile on the BBQ pork, and top with the pickled onion and a few dashes of hot sauce. Serve with the sweet potato wedges on the side.

Tips from the kitchen

  • Break the pork into small crumbles as it cooks so every bite soaks up the sauce instead of clumping together.
  • Let the onion sit in the lime juice for at least 10 minutes; the longer it pickles, the softer and brighter it gets.
  • If your sauce looks thin, let it bubble another minute or two. It should cling to the pork, not run off.

Estimated nutrition per serving: 720 cal · 34g protein · 68g carbs · 34g fat

Make it your own

  • Swap ground pork for ground turkey or beef if that is what you have on hand.
  • Use regular potatoes for classic fries if you prefer them over sweet potato wedges.
  • Add a slice of melty cheese or a spoon of coleslaw right on top of the pork.

Storing & make-ahead

Store the BBQ pork separately from the buns in an airtight container in the fridge up to 3 days. Reheat in a skillet over medium with a splash of water until hot. Toast fresh buns and add the pickled onion just before serving so nothing gets soggy.

Good to know

Can I make the pork ahead?
Yes. Cook the pork and sauce, then refrigerate up to 3 days. Reheat in a skillet with a splash of water and toast the buns fresh when you are ready to eat.
What barbecue sauce works best?
Any sauce you like works. A sweet and smoky sauce pairs nicely with the tangy ketchup and lime-pickled onion.
How do I keep the buns from getting soggy?
Toast the buttered buns until golden and add the pork right before serving. The toasting creates a barrier that holds up to the saucy filling.
Can I skip the sweet potatoes?
Sure. Serve the sloppy joes with regular fries, a side salad, or chips if you are short on time.

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