Recipe courtesy of Karma ChaMEALeon
Show: Eat St.
Episode: A Side of Groovy
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No-Piggy Pulled Pork
Total:
2 hr 45 min
Active:
55 min
Yield:
6 to 8 servings
Level:
None
Total:
2 hr 45 min
Active:
55 min
Yield:
6 to 8 servings
Level:
None

Ingredients

BBQ-Marinated Jackfruit:
  • 1 1/2 cups ketchup
  • 2 tablespoons molasses 
  • 2 tablespoons brown sugar 
  • 1 tablespoon soy sauce 
  • 3 cups shredded young green jackfruit
Vegan Cajun Mayonnaise:
  • 1/2 cup soy milk
  • 1/4 cup canola oil 
  • 1 1/2 teaspoons fresh lemon juice 
  • 1/2 teaspoon Cajun seasoning
  • Pinch dried mustard 
  • Salt
Slaw:
  • 1/4 head green cabbage, cut into strips
  • 1/4 head red cabbage, cut into strips 
  • 1 medium carrot, cut into 1/8-inch julienne matchsticks 
  • 1 Granny Smith apple, unpeeled, grated 
  • 1/4 cup apple cider vinegar 
  • 1 teaspoon vegan sugar 
  • 1/2 teaspoon Cajun seasoning 
  • 1/4 teaspoon sea salt 
No-Piggy Pulled Pork Sandwiches:
  • 6 to 8 bakery-fresh buns, halved horizontally
  • 1/4 cup diced sweet pickles

Directions

For the bbq-marinated jackfruit: Whisk together the ketchup, molasses, brown sugar and soy sauce in a large bowl; reserve a third of the sauce. Combine the remaining sauce with the shredded jackfruit and mix well. Refrigerate for 1 hour.

Preheat the oven to 480 degrees F. Transfer the jackfruit to a 1 1/2- to 2-quart baking dish and bake until the color deepens and the jackfruit becomes tender, 1 hour.

For the vegan Cajun mayonnaise: Blend together the soy milk, oil, lemon juice, Cajun seasoning and mustard in a blender on medium speed until thickened and well incorporated. Add salt to taste and refrigerate until using.

For the slaw: About a half hour before serving, toss together the green and red cabbage, carrots and apples in a large bowl. Stir together the vinegar, sugar, Cajun seasoning and salt in a small bowl and pour over the slaw mixture. Toss until the dressing is evenly distributed.

For the no-piggy pulled pork sandwiches: Toast the buns. Working from the bottom up, layer on some slaw, a generous amount of the jackfruit and another layer of slaw. Next dress the sandwich with a good slathering of the reserved BBQ sauce, some of the vegan Cajun mayonnaise and the diced sweet pickles. Sandwich with the tops of the buns and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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