BBQ Sloppy Dogs
Smoky BBQ Sloppy Dogs made with lean pork mince, a rich tomato BBQ sauce and melted cheese, served in soft rolls with a speedy pickled slaw for a fresh, crunchy finish.
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NutritionPer Serving
- Calories417
- Fat8.8g
- Saturates4.2g
- Carbs44g
- Protein36g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These BBQ Sloppy Dogs are a smoky twist on a much-loved favourite from our Everyday Light cookbook. We’ve cooked lean pork mince with garlic, onion, and warming spices, then simmered everything in a rich BBQ-style tomato sauce. The result is a thick, glossy filling that fills you right up while still being light enough on calories for an everyday dinner.
Spoon it into soft hotdog rolls, then top with melted cheese until everything is deliciously gooey and irresistible. To keep things balanced, there’s a quick pickled slaw made with carrot, onion and gherkins, adding a fresh crunch that cuts through the richness perfectly. It’s simple, satisfying and packed with flavour, using easy ingredients you probably already have in the cupboard.
What diets are these BBQ Sloppy Dogs suitable for?
These BBQ Sloppy Dogs can easily be made suitable for dairy-free diets. Just be sure to swap out the following for a suitable alternative:
- Cheese
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make BBQ Sloppy Dogs?
These BBQ Sloppy Dogs are dead easy to make, with no fancy kitchen gadgets or ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in these BBQ Sloppy Dogs?
There are only 417 calories in one serving of these BBQ Sloppy Dogs, which means they fall into our Weekly Indulgence category. These are all recipes that come in at under 500 calories or more, great for when you’re hosting or simply fancy something a little more indulgent to tuck into. All of the recipes in our Weekly Indulgence category slot perfectly into calorie-controlled diets or any one of the major diet plans like Weight Watchers.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the garlic, pepper, and half of the onion, then fry for 5 minutes. Dissolve the stock cube into the water, stirring to combine, then pour into the pan.
Step 2
Fry for 5 minutes — the onions will be soft, and the liquid reduced to a glossy coating.
Step 3
Add the pork mince and fry for 5 minutes, until browned on all sides. Add the BBQ seasoning, paprika, and garlic granules. Stir to coat the pork mince.
Step 4
Add the chopped tomatoes, passata, sweetener, Henderson’s relish, and tomato purée. Mix well and simmer for 10-15 minutes. It should be rich, reduced, and thick. Remember, this is served in a bun — so if the sauce is still runny, reduce it further.
Step 5
To a bowl, add the carrot, gherkins, and remaining onion. Pour over the pickle juice and leave to one side while the pork mince finishes cooking.
Step 6
Preheat the grill. Slice the buns down the middle and line up on the baking tray. Then spoon the pork mix into the buns and top with the grated cheese.
Step 7
Place the tray under the grill for a few minutes until the cheese is melted. Serve with a little of the pickled slaw.
What could I serve with BBQ Sloppy Dogs?
BBQ Sloppy Dogs are delicious all on their own, or you could serve them with lots of different slimming-friendly options! Here are some ideas:
How do you know when BBQ Sloppy Dogs are cooked?
You can tell your BBQ Sloppy Dogs are ready when the pork filling is rich, thick and saucy, with no excess liquid pooling in the pan. The cheese should be melted and bubbling on top, and the buns lightly toasted around the edges.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep BBQ Sloppy Dogs in the fridge?
Once you’ve served up your BBQ Sloppy Dogs, ideally you should eat them within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store BBQ Sloppy Dogs in the fridge for 1-2 days or so.
Can I freeze these BBQ Sloppy Dogs?
Yes, you can! This recipe can be frozen, but we recommend freezing the pork mixture only. You should also remember to do the following:
- Freeze them as soon as they’re cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what they are, and on what date you put it in the freezer!
How do I reheat BBQ Sloppy Dogs?
From chilled: Pop the pork mix into a frying pan or microwave and heat through until piping hot, giving it a good stir halfway through to make sure it’s evenly warmed, then load back into the buns and pop under the grill to melt the cheese.
From frozen: Defrost thoroughly in the fridge overnight if you can, then reheat as above until piping hot all the way through, or microwave from frozen in short bursts, stirring well.
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BBQ Sloppy Dogs
Smoky BBQ Sloppy Dogs made with lean pork mince, a rich tomato BBQ sauce and melted cheese, served in soft rolls with a speedy pickled slaw for a fresh, crunchy finish.
-
Prep Time
15 MINS
-
Cook Time
35 MINS
- KCals 417
- Carbs 44G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the garlic, pepper, and half of the onion, then fry for 5 minutes. Dissolve the stock cube into the water, stirring to combine, then pour into the pan.
- Fry for 5 minutes — the onions will be soft, and the liquid reduced to a glossy coating.
- Add the pork mince and fry for 5 minutes, until browned on all sides. Add the BBQ seasoning, paprika, and garlic granules. Stir to coat the pork mince.
- Add the chopped tomatoes, passata, sweetener, Henderson's relish, and tomato purée. Mix well and simmer for 10-15 minutes. It should be rich, reduced, and thick. Remember, this is served in a bun — so if the sauce is still runny, reduce it further.
- To a bowl, add the carrot, gherkins, and remaining onion. Pour over the pickle juice and leave to one side while the pork mince finishes cooking.
- Preheat the grill. Slice the buns down the middle and line up on the baking tray. Then spoon the pork mix into the buns and top with the grated cheese.
- Place the tray under the grill for a few minutes until the cheese is melted. Serve with a little of the pickled slaw.
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