Pulled pork made with plants, you have to give it a try!
Course Main Course
Prep Time 30 minutesminutes
Cook Time 3 hourshours30 minutesminutes
Servings 6(click to scale)
Calories 345kcal
Ingredients
1 1/4cupketchup
1/2cupapple cider vinegar
3Tbspdark brown sugar
1 ozcoconut aminos
2TbspDijon mustard
1/2tspground black pepper
1/2tspground paprika
1/4cupyellow oniondiced fine
2Tbspgarlic cloveminced
2tspMatriark low sodium vegetable concentrate
1/2cupwarm water
1ozcanola oil
2Tbspolive oil
1 1/4cupyellow onionsliced
2Tbspgarlicminced
1/2tspkosher salt
1tspground cumin
1tspground black pepper
1 tspchili powder
1/2tspground cayenne pepper
2TbspMatriark low sodium vegetable concentrate
2 1/3cupwarm water
1tspvegan Worcestershire sauce
1tspground paprika
3 1/2cupcanned green jackfruitdrained
Instructions
In a small saucepan over medium-high heat add oil. Once oil is hot add garlic and onions a sauté until golden brown.Add ketchup, vinegar, brown sugar, coconut aminos, mustard, black pepper, paprika, vegetable concentrate, and water. Whisk together, then bring to a boil and reduce heat to a simmer. Allow to simmer for about 15-20 minutes, or until the liquid has reduced and a thick sauce forms. Reserve.
Preheat oven to 350 degrees F. Pat jackfruit dry. Heat oil over medium heat in a Dutch oven. Add garlic and onions, cook until translucent, about 4 minutes. Add salt, jackfruit, cumin, pepper, chili powder, cayenne pepper, paprika and Worcestershire. Add vegetable concentrate and water and bring to simmer.
Place jackfruit on a sheet pan spreading it out. Bake for 75 minutes, jackfruit should be deep brown and moisture should be baked out. Add barbecue sauce over the jackfruit. Mix and bake for another 15 minutes. Hold hot for service.