Easy Vegan BBQ Pulled Pork Jackfruit Sandwiches
Whether you are 100% vegan or simply trying to eat a more plant-based diet, these Vegan BBQ Pulled Pork Jackfruit Sandwiches really hit the spot! They have a smoky, caramelized barbecue flavor thanks to the Portlandia Organic BBQ sauce, and the jackfruit cooks out super tender and really mimics the feeling of eating pork.
But wait, what the heck is jackfruit, you ask?
According to our semi-trustworthy friend Wikipedia, it's a fruit derived from a species of tree in the fig, mulberry, and breadfruit family.
The Jackfruit is a naturally sweet fruit with a subtle flavor, kind of similar to a pineapple or a banana. This under-appreciated culinary legend lends itself super well to vegan cooking, as it also has a texture that mocks meat and absorbs just about any flavor - especially BBQ!
We used canned jackfruit, which is easier to find and prepare. You can find it at almost any grocery store these days. The ones we found are from Trader Joes and they are 20oz each.
Here is our own recipe, derived from lots of testing and playing around with the concept of jackfruit as a vehicle for BBQ. It's super easy and delicious.
Ingredients
- 2 cans of jackfruit
- 3 cubes frozen garlic, we like Dorot Gardens (3 cloves chopped)
- 3 cubes frozen ginger, also Dorot Gardens (3 teaspoons)
- Splash of Portland Organic Worcestershire or Portland Spicy Organic Worcestershire
- 3 tablespoons coconut aminos (can be substituted by a low-sodium soy sauce)
- 1 cup Portland Organic BBQ sauce
Instructions
We like to cook this recipe in the Croc-pot since it's so easy to do and stays hot until you are ready to dish up (and for those who want a second helping too!).
- Set your Croc-pot to low or medium low on the stove
- Rinse, drain and dry your jackfruit. Add it to a bowl.
- Add all remaining ingredients and cook until the jackfruit is soft and has a “pulled pork” consistency!
- Once cooked, use a couple of forks to shred up the fruit
- Serve on toasted buns with toppings of your choice! We love to add avocado and some slaw!
Recipe by: Ashley Hanneman