You're probably asking: how the hell do you make a vegetarian pulled pork sandwich? Especially one that looks nearly identical to real pulled pork! The answer is Jackfruit. What the hell is Jackfruit? It is the fruit of a tree native to South and Southeast Asia, but it's also grown in India, Africa, and the Caribbean. Jackfruit can be eaten raw when ripe, and the flavor is a sweet mixture of pineapple, bananas, and apples. When it's unripe, it needs to be cooked. Which brings us to the pulled "pork."
My husband, also a vegetarian, and his band played a wedding reception for a vegan bride. The food service consisted of pulled pork and vegetarian pulled pork. He took one look at the vegetarian one and moved on, convinced someone was playing a joke. Later, he learned from the bride that it was in fact vegan, so he dove head-first into the BBQ Jackfruit. This is how I learned about my new bestie, Mr. Jackfruit.
I have since done a lot of research on this very bizarre fruit, including buying one from the Indian market we frequent. Unfortunately it rotted within a few days so I didn't get a chance to cook with it. So I made a trip to the Asian market and purchased an obscene amount of canned Jackfruit and avoided the fresh ones. By the way, when fresh, they look like gigantic avocados with spikes all over. They truly are fugly as hell, and I'd be scared if I didn't know what they were.
|I apologize for the terrible photo quality. I had only my phone with me and I was getting dirty looks from the workers in the Asian market. And forgive my thumb in the lower left. I'm an idiot.|
And apparently there are quite a few vegetarians and vegans who can't eat Jackfruit, simply because it looks so damn much like pulled pork or chicken that it grosses them out too much. I admit, I had a bit of the same reaction, but being the selfless human that I am, I took one for the team and plowed through.
This recipe is really 3 recipes in one. There's the dry rub, BBQ sauce, and pulled "pork" sandwiches. Feel free to substitute or eliminate the dry rub marinade time if you want. You can sub your favorite bottled BBQ sauce as well.
The dry rub and sauce is a bit spicy. If you don't like it as hot, reduce the amount of chili powder. If you like it sweeter, add more brown sugar. The recipe below is our favorite, but adjust to your family's tastes.
Vegetarian Pulled "Pork"
This recipe makes 8 healthy sized pulled "pork" sandwiches. You will have about 1/4 cup of dry rub left over for another use as well as 1 cup of sauce for serving with the sandwiches if someone likes them extra wet.
Dry Rub (makes about 1-1/4 c)
4 T. kosher salt
2 T. hot Mexican chili powder
2 T. onion powder
2 T. garlic powder
2 T. cumin
2 T. brown sugar
2 T. smoked paprika
1 T. celery salt
1 t. cayenne
1 t. black pepper
1 T. vegetable oil
1/2 onion, diced
2 cloves garlic, minced
1/2 c. dry rub
2 c. ketchup
1/2 c. apple cider vinegar
1/4 c. molasses
1/2 t. liquid smoke
Jackfruit Pulled "Pork"
3 cans Jackfruit in brine or water, drained and rinsed
1/4 c. dry rub
Make the dry rub by combining all ingredients in a bowl.
In your slow cooker insert, toss together 1/4 c. dry rub and the rinsed and drained Jackfruit. Set aside while you make the sauce.
To make the BBQ Sauce, heat the oil in a medium saucepan. Add the onion and saute 5-10 minutes or until softened and beginning to brown. Add the garlic and cook an additional 30 seconds. Mix in the dry rub and cook 30 seconds, stirring. Add in the remaining ingredients and simmer gently for 30 minutes (if you have time).
Set aside 1 cup or so of the sauce for serving, if desired. Pour the remaining sauce into the slow cooker insert with the Jackfruit. Add about 1/2 can of water and stir together. Set slow cooker to low and cook for 4-6 hours, stirring occasionally.
Serve piled on hamburger buns or in tacos.