|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||7%|
|Total Sugars 11g|
|Vitamin C 15mg||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A tasty tomato-based barbecue sauce flavors these ground pork sloppy Joe sandwiches. They're similar to a pulled pork sandwich but much faster to make. Cooked entirely on the stovetop, you can have dinner on the table in about 30 minutes, and kids love sloppy Joes, so this quick and simple recipe is sure to be a hit with your family. And, in classic sloppy Joe style, all you really need to complete the meal is coleslaw and fries.
Sloppy Joes have been an American favorite since the 1930s and are favored as a way to stretch a family's food budget while providing a good home-cooked dinner. There are a couple of conflicting stories about who created the now-famous sloppy Joe (it's possible they're both correct). One points to José Garcia, who owned a bar in Havana, Cuba. He was not known for keeping the place tidy, and, supposedly, the sandwich was introduced to Key West by Ernest Hemingway. The other story comes from a Sioux City, Iowa, diner cook named Joe who added tomato sauce to the region's popular loose meat sandwiches.
Modern sloppy Joe recipes tend to replace the original tomato sauce with ketchup, and this recipe follows that trend. The homemade barbecue sauce flavors the ketchup with bell pepper, garlic, onion, and Worcestershire sauce. Brown sugar gives it a gentle sweetness, while black pepper, cayenne, and just a hint of allspice round out the flavor. The sauce can stand on its own, but it's really good when mixed with the browned pork for the sandwich.
Be sure to use lean ground pork for this recipe because excess fat will soak into the toasted bun, making it even sloppier. If you grind your own meat, use pork loin with a little fat or lean pork shoulder.
1 tablespoon vegetable oil
1 1/2 to 2 pounds lean ground pork
1 cup chopped onion
1/2 cup chopped bell pepper
1 clove garlic, minced
1 cup ketchup
1/4 cup water
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons light or dark brown sugar, packed
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 dash ground allspice
Salt, to taste, optional
6 to 8 split buns, toasted, for serving
Gather the ingredients.
In a large skillet over medium-high heat, heat the vegetable oil. Add the ground pork and cook, stirring and breaking up, until no longer pink. Remove to a plate and set aside.
Add the onion and bell pepper; cook, stirring, until the onion is lightly browned, about 4 minutes. Add the garlic and continue cooking for 2 minutes.
Add the pork back to the skillet; add the ketchup, water, Worcestershire sauce, brown sugar, black pepper, cayenne, and allspice. Bring to a simmer.
Simmer, uncovered, for about 10 minutes, stirring occasionally. Taste and add salt, if needed.
Serve over split toasted buns.