Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice ¼ 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, 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). TIP: Not sure how much pork to use? Refer to the “Before you start” section at left for guidance. 

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.