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Jackfruit pulled pork
- 3 20-oz. cans of jackfruit in brine
- 1 tsp. olive oil
- 1 small onion, chopped
- 3 cloves of minced garlic or garlic powder equivalent
- 1 tsp. ground cumin
- .25 tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tsp. paprika
- 1.5 tsp. liquid smoke
- 1 cup vegetable broth
- .5 cup BBQ sauce (I recommend smoky, tangy…)
- 4 buns or rolls
Preheat your oven to 400 degrees
Drain and rinse the jackfruit. Cut the core from the edges (it’s okay to leave a little). Using your fingers, press the jackfruit upward to remove the seeds. Don’t worry about getting out every last seed, but try to remove most.
In a large pan, sauté the onion in olive oil, add the garlic, and saute a bit longer, taking care not to burn the garlic.
Add the jackfruit, liquid smoke, and seasonings. Mix everything well.
Add vegetable broth, cover, and simmer for 10–15 minutes until all the liquid is absorbed. (If you don’t have a cover, simply simmer longer.)
Spread the mixture out on a non-stick baking sheet. Use a spoon or spatula to break up the mixture to a pulled pork consistency. Pop in the oven and cook for 20 minutes.
Remove from oven and drizzle with a liberal amount of BBQ sauce. Return the pan to the oven and cook for another 10–15 minutes or until the mixture browns on top.
Prep Time: 15 minutes
- 2 cups of finely shredded green cabbage
- 1 cup of finely shredded red cabbage
- .5 cup of finely shredded carrots
- .5 cup diced onion
- 1 cup vegan maynonaise
- 2 tbl vegan sour cream (like Tofutti)
- 1 tbsp white vinegar
- 1 tbsp sugar
- 2 tbsp dry mustard
- Salt and pepper to taste
In a large bowl, combine the cabbage, carrot, and onion.
Whisk the remaining ingredients together and dump them into your large bowl. Mix everything together well. Chill in the refrigerator for about an hour before serving.