The idea behind this pork version of the sloppy joe sandwich wasn't just to come up with an alternative to ground beef.

I wanted something with a totally different - dare I say, meaty - texture.Because face it, sloppy joes may be tasty, but the flavor and texture of whatever meat goes into them usually gets lost beneath a heavy sauce.So rather than use ground meat, I opted for chopped. About 10 seconds in the food processor was all it took to get meaty chunks perfect for piling onto a bun.I opted for pork because. Well, that's what I had handy. As if you never cook way.But I did test the approach later with beef. It was good, but it was a little too steak-like, as though it should have cheese on it instead of sauce.Pork loin cutlets and boneless country-style pork ribs produced the best results.To keep things easy, I used bottled barbecue sauce, which produced incredibly savory, sweet, tangy joes.You also could substitute your own by blending tomato paste, garlic powder, salt, pepper, brown sugar, cumin and a bit of cider vinegar.Barbecue Porky JoesStart to finish: 30 minutesServings: 41 pound pork loin cutlets (or other lean cut of pork)1 tablespoon canola oil1 medium yellow onion, diced1 green bell pepper, cored and diced1 cup prepared barbecue sauce4 hamburger bunsPlace the pork in the bowl of a food processor. Pulse the pork in short bursts until well chopped, but not finely ground.In a large skillet over medium-high, heat the oil. Add onion and pepper and saute for 6 minutes. Add pork and saute until lightly browned and cooked through, about 8 minutes. Remove skillet from heat. Stir in the barbecue sauce, then serve on the buns.