Vegan Pulled Pork
Vegan pulled pork made with jackfruit is so similar to the texture of real pork that your non-vegan family and friends will think they're taking a bite of the real thing!
Servings: 6
Calories: 205kcal
Ingredients
- 40 ounces jackfruit in brine 2 (20 ounce) cans
- ½ cup diced red onion
- 2 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup vegan BBQ sauce
- 6 whole wheat hamburger buns
- 1 cup shredded cabbage
- sliced pickles to taste
Instructions
- Drain and rinse the canned jackfruit and shred it using a fork or your hands. Discard any hard pieces or seeds.
- In a large skillet or pot, sauté the diced onion and minced garlic until translucent, about 3-4 minutes over medium heat.
- Add the shredded jackfruit to the skillet and the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Mix and cook for 2-3 minutes until the jackfruit is coated with the spices
- Pour in the BBQ sauce and stir to combine. Lower the heat to medium-low and let the jackfruit cook for 10-15 minutes, stirring occasionally, until it's tender and the sauce has thickened
- While the jackfruit is cooking, toast the hamburger buns.
- Assemble the sandwiches by placing a generous amount of BBQ jackfruit on the bottom half of each bun. Top with shredded red cabbage and pickles if using.
Notes
Tips for Making Vegan Pulled Pork
- Use young or green jackfruit in brine or water, not the sweet, ripe variety. Canned jackfruit is widely available at most grocery stores.
- Drain the canned jackfruit and rinse it thoroughly to remove excess brine or salt. This will prevent your dish from becoming too salty.
- Use your hands or two forks to shred the jackfruit into small pieces that resemble pulled pork. Remove any tough cores or seeds.
- Marinate the shredded jackfruit overnight for maximum flavor absorption.
- Keep an eye on the texture of your BBQ jackfruit. It should be tender but not mushy. Adjust the cooking time as needed.
- Store it in the refrigerator for up to 4 days or freeze it for 2-3 months.
- Defrost in the refrigerator overnight, and heat on the stovetop.
Nutrition
Calories: 205kcal | Carbohydrates: 78g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 574mg | Potassium: 365mg | Fiber: 4g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 3mg