This should more accurately be called “Vegan BBQ Pulled Porq Sandwich” but I want the SEO, so what the hell.
I was craving something ridiculously trashy this week and realized I haven’t cooked with jackfruit in years. It was also nice that cans of green jackfruit was on sale at the Asian market for $0.79! Enter the pulled porq sandwich. I threw everything together without measuring because I get grossed out if I think about what goes into barbecue sauce too hard.
There are recipes of pulled pork jackfruit sandwiches here and there but once you read through a few recipes you kind of get an idea of what ingredients you need. I’ll leave the process to those recipes, but the ingredients for my barbecue sauce were:
- rice wine vinegar (I would have used cider vinegar, but I ran out)
- tomato paste
- dijon mustard
- soy sauce
Since I kinda eyeballed everything, I can’t give precise measurements other than a few tablespoons ketchup, about half as much molasses. I added maybe two tablespoons of rice wine vinegar, but it varies depending on how tangy you want your sauce to be. I used tomato paste from a tube, so it varies if you used the canned kind. I used probably 1/8 of a teaspoon of the tubed tomato paste. Then two teaspoons soy sauce, one teaspoon dijon mustard. Mix all that up into a saucy consistency and add 1/2 cup water to dilute. I them poured all of that into my pan that the jackfruit was already cooking in to deglaze the bottom of the pan, gave it a stir so all the jackfruit pieces were covered, put the lid on, lowered the heat, and let it simmer for 20 minutes.
After simmering, I shredded the jackfruit pieces by pushing on them with a big wooden spoon and kinda mashing them with a fork.
Jackfruit doesn’t seem to have much nutritional value, so I added chopped pieces of tempeh bacon to the whole thing in the beginning with the cooked onions to give it more substance. That’s one bad thing about jackfruit: it tastes great in stuff, but it doesn’t really amount to anything.
The bbq porq mixture went well with some quick-pickled onion slices, a few slices of bread and butter pickles, and plenty of veganaise on the bun.