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