• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Line a baking sheet with foil (line 2 sheets for 4). Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Core, deseed, and dice green pepper into 1/2-inch pieces. Halve and peel onion; cut one half into 1/2-inch-thick wedges (cut whole onion for 4). Mince cilantro. Zest and quarter lime.

• Toss potatoes, green pepper, and onion wedges on prepared sheet with a large drizzle of oil, salt, and pepper. • Pat pork* dry with paper towels. Season all over with salt, then rub with BBQ Seasoning to coat. Place on same sheet. (For 4 servings, divide veggies and pork between both prepared sheets; roast veggies on top rack and pork on middle rack.) • Roast on top rack for 15 minutes (everything will finish cooking in step 3).

• Meanwhile, in a small bowl, combine BBQ sauce, mustard, a squeeze of lime juice to taste, and chipotle powder to taste. • Once pork and veggies have roasted 15 minutes, remove sheet from oven. Spoon half the chipotle BBQ sauce (save the rest for serving) over pork. • Return to top rack until glaze is tacky and pork is cooked through, 3-5 minutes. Transfer pork to a cutting board to rest. • While pork rests, continue roasting veggies until tender and lightly browned, 4-5 minutes more.

• Once veggies are done, toss with lime zest and half the cilantro. Thinly slice pork crosswise. • Divide veggie hash between plates and top with pork. Sprinkle with remaining cilantro. Drizzle with remaining chipotle BBQ sauce (or serve on the side). Serve with any remaining lime wedges.