Vegan Jackfruit Barbecue Pulled "Pork" & Perfect Barbecue Sauce
This vegan pulled "pork" sandwich is flavorful and worth the work breaking into a fresh Jackfruit.
Equipment
- Cast Iron Skillet
- Knife
- Bowls
Ingredients
Barbecue Pulled Jackfruit
- 1 Small Jackfruit or 4 cans of jackfruit in water
- 1 cup vegetable stock
- 1 Tbsp Salt
- 2 Tbsp Brown Sugar
- 2 tsp Vegan Worcestershire Sauce
- 1 tsp Liquid smoke
- 1 tsp Pepper
- 1 tsp Smoked Paprika
- 1 tsp Garlic
- 1 tsp Kosher Salt
- 1 tsp Cayenne Pepper
Barbecue Sauce
- 1 Cup Ketchup
- 1/2 cup Rice Wine Vinegar
- 1/2 cup Dark Brown Sugar, Lightly Packed
- 1 tbsp liquid Smoke
- 1 tsp Paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Cayenne
- 1 tsp Cumin
Other
- 6 Burger Buns
- Cole slaw Optional
Instructions
- Process the Jack Fruit by cutting it in half longways and remove the fruit from the core and other parts of the fruit (or open and drain can)
- Preheat oven to 300
- Mix vegetable stock and spices together. Dump over jack fruit before pouring out into cast iron skillet. Put in oven.
- Mix every hour to prevent burning
- At hour 3, make barbecue sauce by mixing everything together. Mix 1 cup of sauce into jackfruit.
- At Hour 4, turn oven temperature up to 425 and roast for 30 minutes.
- Serve on buns with coleslaw.
Notes
I use Annie's Vegan Worcestershire Sauce. It tastes closest to the Worcestershire sauce that my parents always used.
If you have a BBQ sauce that you use and like, use it. I don't usually keep it in the house and didn't want to go out to get that and coleslaw. That being said, I omitted coleslaw because I did not go out to get it during a pandemic.