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!

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 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 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!

Course Sandwich
Cuisine American Fusion
Keyword chorizo sloppy joes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 sandwiches
Calories 569 kcal
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


  1. 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.

  2. 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).

  3. Spoon the mixture onto the toasted brioche buns and top with guacamole.

Recipe Notes

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

Nutrition Facts
Chorizo Sloppy Joes
Amount Per Serving
Calories 569 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 15g94%
Cholesterol 87mg29%
Sodium 928mg40%
Potassium 756mg22%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 8g9%
Protein 27g54%
Vitamin A 335IU7%
Vitamin C 8.9mg11%
Calcium 72mg7%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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  1. 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!

  2. 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.

  3. 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) 🙂