Yield: 6
Vegan Barbecue Pulled Pork Sandwiches
Prep time: 10 MCook time: 15 MTotal time: 25 M
Ingredients:
For the pulled jackfruit
- 2 14 oz cans young green jackfruit in water
- 1 tsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- salt and pepper, to taste
- 1/2 tsp liquid smoke
- 3/4 cup vegan barbecue sauce
- 6 potato rolls
For the avocado slaw (adapted from Minimalist Baker)
- 2 cups broccoli slaw
- 1/2 ripened avocado
- 1 tbsp lime juice
- 1-2 tbsp water (to thin)
- 1/2 tbsp maple or agave syrup
- 1 tsp red chili flakes
- salt and pepper, to taste
Instructions:
- Rinse and drain jackfruit
- Prepare barbecue seasoning by combining brown sugar, smoked paprika, garlic powder, chili powder, salt, pepper and liquid smoke. Whisk to combine and toss the jackfruit in seasoning until thoroughly coated
- Heat a large frying pan to medium heat and add 1 tbsp vegetable oil. Add seasoned jackfruit to pan and sauté for about 2 minutes on medium-low heat until slightly browned.
- Transfer the jackfruit to a saucepan on low heat. Add barbecue sauce and enough water to thin. For me, this was about 3 tbsp.
- Cover saucepan and simmer on low heat for 30 minutes, lifting lid occasionally to stir and shred jackfruit with fork as it becomes tender.
- Optional: To achieve even more flavor/color, add more barbecue sauce to the cooked jackfruit and bake at 350 degrees for 10 minutes.
- Prepare the avocado dressing by combining all ingredients, except broccoli slaw. Whisk to combine.
- Toss broccoli slaw in avocado dressing.
- Assemble sandwiches by placing a some avocado slaw on a bun, followed by pulled jackfruit and another bun.
- Serve immediately.
