1 - 1 Preheat oven to 450 degrees.

2 - Wash and dry all produce.

3 - Cut sweet potatoes into ½-inch-thick wedges.

4 - Toss on a baking sheet with a drizzle of oil, salt, and pepper.

5 - Roast until browned and tender, 20-25 minutes.

6 - 2 Meanwhile, halve and peel onion.

7 - Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion.

8 - Peel and finely chop garlic.

9 - Halve lime; squeeze juice into a small bowl.

10 - Halve buns.

11 - Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds.

12 - Brush onto cut sides of buns.

13 - 3 To bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.

14 - Stir to combine; set aside to quick-pickle.

15 - 4 Heat a drizzle of oil in a large pan over medium-high heat.

16 - Add chopped onion and season with salt and pepper.

17 - Cook, stirring, until softened, 4-5 minutes.

18 - Add garlic and cook until fragrant, 30 seconds more.

19 - Add pork and season with salt and pepper.

20 - Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

21 - 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).

22 - Once pork is cooked through, add BBQ sauce mixture to pan.

23 - Cook, stirring, until sauce is thickened, 2-3 minutes.

24 - Taste and season with salt and pepper.

25 - 6 Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes.

26 - Divide toasted buns between plates and fill with as much BBQ pork as you’d like.

27 - Top with pickled onion and hot sauce.

28 - Serve with sweet potato wedges on the side.