Vegan Pulled ‘Pork” Salad

in Vegetarian, Yummy Eats

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Have you ever heard of jackfruit? Me either until a couple of weeks ago when I heard about using jackfruit in place of pork for pulled pork…. I was intrigued.

After a little digging around I learned that jackfruit is believed to be indigenous to the Southwestern rain forests of India and is rich in dietary fibre + Vitamin C. It is also rich in B complex and its seeds are extremely rich in protein. (although I didn’t use the seeds for this recipe)

So the other day when we found ourselves in an international grocery store I headed right for the cans of jackfruit. Typically I wouldn’t go for canned but the fresh was about 15 times more expensive and as a newbie I wasn’t prepared to go all in just yet.

Vegan Pulled Pork Salad
Now that I know… i will totally pay the premium for the fresh stuff. That’s not to say that this version was bad; the total opposite actually. But if the canned stuff can taste this good, the fresh must be out of this world.

Vegan Pulled Pork Salad

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I also decided to make this into more of a salad than a sandwich….As the most popular side to traditional pulled pork is coleslaw, I figured I’d ditch the bun and wrap it in slaw- cabbage on the bottom and dressing on the top!

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So, without further ado I present you with Vegan Pulled ‘Pork’ magic.

  • 1 can green, young jackfruit in water or brine
  • 1T olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2T spicy mix (1T chili powder, 1/2 t cayenne pepper, ½ t cumin)
  • 1T coconut sugar
  • ½ cup BBQ sauce (to keep it vegan be sure to check ingredients or make your own)
  • ¼ cup water
  • Napa Cabbage

Aioli

  • 1/4 cup veganaise or substitute
  • juice of half a lemon
  • 2T pickle juice
  1. Heat oil in a large skillet over medium heat.
  2. Add diced onion + garlic and sauté for about 5 minutes.
  3. While it’s cooking prepare the jackfruit; drain and rinse. Cut off the tip of the triangle end on each piece.
  4. Add jackfruit to a bowl + add spice mixture, coating fully.
  5. Add jackfruit to the skillet and cook for about 5 minutes.
  6. Add water and BBQ sauce and stir.
  7. Cover and simmer for about 20 minutes, stirring often.
  8. Clean the cabbage and slice lengthwise.
  9. Place cabbage on a hot grill for 5 minutes. (I used my Griddler and it worked perfectly)
  10. While grilling make the aioli; add all ingredients together and whisk until smooth.
  11. Remove lid of take a fork to jackfruit, shredding.
  12. Add jackfruit to cabbage + top with aioli.
  13. Present to non-believers and watch them go back for seconds.

Vegan Pulled Pork Salad

 

 

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