Make the sweet potato fries: Wash and dry all produce. Preheat the oven to 425 degrees. Cut the sweet potato into thin sticks, (like French fries). Toss them on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing once, until golden brown.

Prep the remaining ingredients: Mince the garlic. Peel and grate the carrots with a box grater. Halve, peel, and finely dice the red onions. Place 1/2 cup diced onion aside in a large bowl.

Make the barbecue sauce: Heat a large drizzle of oil in a small pot over medium heat before adding the remaining onion. Cook, tossing, for 2-3 minutes, until softened. Add the chili powder (start with 1 teaspoon and go up from there) and cook another minute, until fragrant. Add the BBQ sauce, 2 teaspoons white wine vinegar, and 1/2 cup water to the pot. Reduce to a low simmer until ready to use.

Cook the burgers: Add the ground pork and garlic to the bowl with the diced onion. Season generously with salt and pepper (we used 1 teaspoon kosher salt). Form into 4 patties. Heat a large drizzle of oil in a large pan over medium-high heat. Add the patties to the pan. Cook 4-6 minutes per side, until cooked through.

Make the coleslaw: While the burgers cook, combine the remaining vinegar, 3 Tablespoons mayonnaise, and 2 teaspoons sugar in a large bowl. Toss in the cabbage and carrots. Season with salt and pepper.

Finish and plate: Split the buns and place in the oven to toast 2-3 minutes. Spread each bun with barbecue sauce, top with a pork burger, and finish with some of the coleslaw. Serve the sweet potato fries and remaining coleslaw on the side. Use any extra barbecue sauce and mayonnaise for dipping the fries. Enjoy!