Name: Pork Sloppy Joes with Pickled Onions
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 sandwiches
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound ground pork; 1 bay leaf; Kosher salt; 2 teaspoons chili powder; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cumin; 2 medium yellow onions, finely chopped; 6 medium cloves garlic, minced; One 28-ounce can whole peeled tomatoes, crushed with potato masher; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 1/2 cup water; 1/4 cup red wine vinegar; 1/4 cup sugar; 1 large red onion, halved and cut into thin rounds; 1/2 head iceberg lettuce, shredded into 2-inch strips; 4 potato hamburger buns, seeded

Directions

For the Sloppy Joe mix: In a large, heavy bottomed pot, heat the oil over medium heat. When the oil begins to smoke lightly, add the pork and bay leaf in a thin layer and sprinkle with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns and cooks through, 8 to 10 minutes. Add the chili powder, crushed red pepper flakes, allspice and cumin and allow to toast for 30 seconds. Add in the onions and garlic and cook until softened, another 3 to 4 minutes.
Stir to blend and cook 2 to 3 minutes more until the flavors meld together. Add another pinch of salt. Add the tomatoes, vinegar and sugar and simmer gently over medium-low heat until the tomatoes fall apart and the whole mix starts to thicken, about 45 minutes. Allow it to “rest” on the stove for at least 15 minutes.
For the pickled onions: In a medium sauté pan, bring the water, red wine vinegar and sugar to a boil over medium heat. Add the sliced onions and simmer for 1 minute to coat with the liquid and wilt slightly. Shut off the heat and cool at room temperature. Refrigerate.
For serving: Add the iceberg lettuce into a small bowl and drizzle a couple spoonfuls of onion pickling liquid over the top. Toss to combine.
Remove the bay leaf and spoon the meat onto the bottom part of the hamburger buns and top with the pickled red onions and a hearty spoonful of shredded lettuce. Serve immediately.

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