Step 2

Thinly slice a quarter of the red onion. Combine with lime juice, a pinch of sugar and a pinch of salt in a small bowl. Stir and set aside to quick-pickle.

Step 3

Finely chop the remaining red onion. Heat a drizzle of oil in a large pan over medium-high heat. Add the chopped onion, season, and cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.

Step 4

Add the ground pork, season, and cook breaking up the meat until browned and cooked through, 4–6 minutes.

Step 5

Combine the BBQ sauce, pickling liquid from the onion, 3 tbsp ketchup, ½ tsp sugar and ¼ cup water. Add to the pork and cook, stirring, until the sauce is thickened, 2–3 minutes.

Step 6

Brush the cut sides of the buns with melted butter and toast them in the oven for 3–5 minutes, until golden. Fill with the BBQ pork, top with the pickled onion and a shake of hot sauce, and serve with the sweet potato wedges alongside.