Recipe courtesy of Karma ChaMEALeon

No-Piggy Pulled Pork

  • Total: 2 hr 45 min (includes marinating time)
  • Active: 55 min
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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