Chorizo Sloppy Joes

6 sandwiches
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Chorizo Sloppy Joes made with ground pork, chorizo, and brown sugar on a toasted brioche bun is the PERFECT combo of sweet and savory, and ready in under 20 minutes!

It’s time for another recipe in our ever-growing Sloppy Joes series! Last week we made Teriyaki Pork Sloppy Joes, a sweet version of my popular Ultimate Sloppy Joes recipe.

Chorizo Pork Sloppy JoesCHORIZO SLOPPY JOES

Chorizo Sloppy Joes are the latest sloppy joes we’ve made in our kitchen, and we still have more coming each week. These are seriously amazing, with savory pork and chorizo, paired with brown sugar and seasoned tomato sauce.

You can use sweet or spicy chorizo, your choice. Personally, I like to go spicy, because we know how to handle the heat in this kitchen. A more kid-friendly version would be the sweet chorizo, but of course adjust accordingly to your tastes.


Sloppy joes happen to be the perfect dish to meal prep for the week. You can even freeze the parts ahead of time, then just throw them together when you’re ready!

  • Make extra sauce in a separate container, just in case your joes dry out a little bit when cooking them for a second time.
  • Brown the pork and chorizo, then prepare as per the directions. Stop before the sauce starts to thicken.
  • Let cool and store refrigerated or frozen in an airtight container. Reheat on the stovetop with a few tablespoons of water and the extra sauce.
  • Top with guacamole when serving on freshly toasted buns. If you made them spicy and some people need to cool down their palates you can also top them with sour cream. Sour cream goes a long way in cooling down spicy foods.


  • Zucchini
  • Cauliflower
  • Sun-dried Tomatoes
  • Kale or Spinach
  • Eggplant

Chorizo and Guacamole Sloppy Joes


  • In a pot over medium-high heat, brown chorizo and pork together with onions and oil until pork is mostly cooked through, about 5 minutes. Then add to slow cooker.
  • Add all other ingredients to slow cooker and stir together.
  • Cook on high for 4 hours, or on low for 8 hours.
  • When it’s just about done, toast the buns (with or without butter).
  • Build your sloppy joes by scooping mixture evenly on buns and topping with guacamole before serving.



  • This recipe works best with pork, but you can sub in ground beef or turkey if that’s what you have.
  • Butter gives the toasted brioche buns a better chance of standing up to the sloppy sauce in your sloppy joes, so I definitely recommend toasting them first!
  • I like to have everything prepped and ready to go before I start cooking, especially since these sloppy joes recipes cook FAST.
  • Stop cooking the sauce just as it starts to thicken, as it will thicken a little bit more as it gets cool.

I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them. While you’re here, make sure you check out one of my all-time most popular recipes, Philly Cheese Steak Sloppy Joes.

We put a whole lot of effort into painstakingly recipe testing ALL of these Sloppy Joes, just for this weekly series!

Chorizo Pork Sloppy Joes

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Chorizo Sloppy Joes

Chorizo Sloppy Joes made with ground pork, chorizo, and brown sugar on a toasted brioche bun is the PERFECT combo of sweet and savory, and ready in under 20 minutes!
Yield 6 sandwiches
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sandwich
Cuisine American Fusion
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 1 pound ground pork
  • 1/2 pound ground chorizo
  • 1/2 yellow onion diced
  • 1 tablespoon brown sugar
  • 14 ounces tomato puree
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 6 brioche buns toasted
  • guacamole for garnish


  • In a large skillet add the canola oil, pork, chorizo and onions, cooking well, breaking it apart but leaving some chunks for 5-6 minutes.
  • Add in the brown sugar, canned tomato puree, salt and pepper, cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  • Spoon the mixture onto the toasted brioche buns and top with guacamole.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 569kcal | Carbohydrates: 30g | Protein: 27g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 928mg | Potassium: 756mg | Fiber: 3g | Sugar: 8g | Vitamin A: 335IU | Vitamin C: 8.9mg | Calcium: 72mg | Iron: 4.3mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I have made the Chorizo Sloppy Joes many times and it’s my favorite sloppy joes. I make mine with chorizo and ground Turkey and instead of tomato puree and mix tomato paste and water together. It is so delicious. I am going to make some this weekend

  2. I am worried the brown sugar might make it sweet. I love how spicy chorizo is by itself! Would the recipe still taste good without the brown sugar? Looking forward to trying this recipe. Thanks!

  3. I have some ground turkey and chorizo in my freezer, I wonder how this combo would work? Like Kirsten below, I also have italian sausage. Was thinking on making a chorizo pizza, but now have a taste for sloppy joes because these look so good.

  4. I find myself currently with an assortment of 1/2 lb. increments of various ground pork products in my freezer, leftover from other recipes. I’m meal planning and was asking myself what the heck to do with ground pork, chorizo, sweet italian sausage, and pancetta. Make the weirdest meatloaf ever?
    Also happen to have some leftover brioche buns in the freezer as well. So, all of this is to say, this recipe was meant to happen for me next week (don’t worry, I’ll find other uses for the sausage and bacon) 🙂

  5. I love chorizo & adding it into a sloppy joe is delicious!! I know these will be a hit with my extended family!