Vegan BBQ Pulled Pork (Jackfruit)
Authentic taste and texture with compassion as the first ingredient. Jackfruit stands in for pork in Chef Linda's vegan version of this warm-weather classic.
Ingredients
- 2 (20-ounce) cans green jackfruit, in water or brine (not syrup)
- 3 large cloves garlic, minced
- 2 tablespoons real maple syrup
- 2 tablespoons prepared yellow mustard
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon liquid smoke (optional, generally found in the isle with BBQ sauce)
- 1/2 teaspoon cayenne pepper (use 1/4 teaspoon for less heat)
- 2 tbsp oil
- 1 cup vegan BBQ sauce, homemade or store-bought, plus extra for topping sandwiches, if desired
To Serve
- 4 to 6 buns
- vegan coleslaw, potato salad, pickle slices, and chips
Instructions
- Empty jackfruit into a strainer and rinse. Working in batches, roughly chop the jackfruit on a cutting board, cutting away any of the core pieces that feel tough. Alternatively, empty the rinsed jackfruit into the bowl of a food processor fitted with the s-blade and pulse 2 or 3 times to break it down. In a medium bowl, mix together garlic, syrup, mustard, paprika, chili powder, cumin, salt, liquid smoke, and cayenne pepper. Empty the jackfruit into the bowl and toss to coat. Heat oil in a large pan over medium heat. Empty the jackfruit into the pan and cook for about 15 to 20 minutes, stirring occasionally. As the jackfruit cooks and becomes tender, use a fork to mash down any pieces that haven't broken down yet. Add BBQ sauce and stir to mix. Cook for another 5 minutes. Serve on buns topped with coleslaw and sliced pickles. For a real treat, lightly toast the buns first. Jackfruit can be made 1 to 2 days in advance and reheated.
