Pulled Pork BBQ
If you're short on time and in the area, try the jackfruit "pulled pork" sandwich in Kansas City, MI. Recipe by Mindful Brewing, a craft brewery located in the South Hills of Pittsburgh.
Vegan Pulled Pork Sandwich
A classic sandwich updated with jackfruit, jalapeño and onion straws.
Ingredients Sandwich
8 oz. jackfruit
½ cup of water
2 of Gluuteny's Gluten Free, Vegan Cheddar and Garlic Rolls
6-8 dill pickle chips (optional)
Apricot BBQ Sauce
1/2 cup Sweet Baby Ray's Original BBQ
2 oz. Mindful Brewing Straight Kolsh Beer
1 tablespoon of apricot puree
1 tablespoon of black pepper
Jalapeño and Onion Straws
2 jalapeño peppers, julienned
1/2 red onion, julienned
Cornstarch
Vegetable oil
Water
Directions
In a small saucepan, combine all BBQ sauce ingredients, whisk well. Reduce until the sauce is approximately the same consistency as the original BBQ sauce used. Set aside.
Julienne jalapeño peppers and red onions, then soak in water for about a half an hour. Drain well and dredge the peppers and onions in corn starch.
In a small sauce pan, heat vegetable oil to about 350 F. Fry the peppers and onions until crisp, and drain well, then place on a plate with a paper towel to collect excess oil.
Break up jackfruit into a sauté pan. Add water and bring to a simmer.
Continue simmering until the fiber of the jackfruit has been broken down, adding more water, if necessary.
Once the water has been nearly boiled away, add apricot BBQ and stir well, continuing to simmer until you have a mixture that is the consistency of pulled pork.
Toast the inside part of the buns (optional).
Assembly your sandwich starting with jackfruit and dill pickle chips (optional). Top with jalapeño and onion straws.
