Sweet and savory, tender, melt-in-your-mouth jackfruit pulled pork is vegan comfort food at it's finest! Stuff into sandwiches for a scrumptious meatless meal that's surprisingly easy to whip up.
- 1 tablespoon canola oil, or high heat oil of choice
- 1 small onion, sliced into strips
- 2 garlic cloves, minced
- 2 (20 ounce or 567 gram) cans young green jackfruit in brine, drained and rinsed
- 2 tablespoons soy sauce
- ½ teaspoon liquid smoke
- ½ teaspoon smoked paprika
- Pinch cayenne pepper, or to taste
- 1 ½ cups vegan barbecue sauce
- Salt and pepper, to taste
- 6 sandwich rolls
- Vegan coleslaw, or toppings of choice
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Coat the bottom of a medium skillet with oil and place it over medium-high heat.
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Give the oil a minute to heat up, and then add the onion.
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Cook the onion for about 5 minutes, stirring occasionally, until it softens and begins to brown.
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Add the garlic and cook it for about 1 minute, until it becomes very fragrant.
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Add the jackfruit, soy sauce and liquid smoke.
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Cook everything for about 5 minutes, until most of the liquid cooks off. While the jackfruit cooks, use a spoon to being breaking up the large chunks.
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Sprinkle the jackfruit with the smoked paprika and cayenne pepper. Stir a few times and continue cooking the jackfruit with the spices for about 1 minute.
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Stir in the barbecue sauce.
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Bring the sauce to a simmer, lower the heat and allow it to cook for about 20 minutes, stirring occasionally. You can add a splash of water if the sauce becomes too thick while cooking.
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While the jackfruit simmers,take a couple of forks and pull the pieces apart to create a stringy texture.
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The jackfruit is finished cooking when it is tender and stringy, resembling pulled pork, and the sauce is thick.
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Stuff the pulled jackfruit into buns and top with toppings of choice.
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Serve.
Nutrition information does not include toppings.