[SWAP GROUND PORK TO TOFU] 3P BBQ Pork Sloppy Joe with Russet Potatoes (Pork 15oz depletion)

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).

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).

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 you like. Turn off heat.

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.