• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice 1⁄4 of the onion; finely dice remaining onion. Halve lime. Halve buns. • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• 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, 1⁄4 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.

• Fill buns with as much pork filling and pickled onion (draining first) as you like. Divide sloppy joes between plates. Serve with potato wedges and chipotle ranch for dipping.