Vegan Classic Pork BBQ
Indulge in the smoky, tangy goodness of this Vegan Classic Pork BBQ, a mouthwatering plant-based twist on the beloved barbecue staple. Featuring tender young green jackfruit, this recipe masterfully mimics the texture of pulled pork while soaking up a vibrant medley of seasonings like smoked paprika, chili powder, and a hint of maple syrup for natural sweetness. Slow-simmered in a bold barbecue sauce blend with soy sauce and apple cider vinegar, the jackfruit becomes irresistibly flavorful, while an optional oven-bake steps up its texture for an authentic bite. Perfectly nestled in burger buns or sandwich rolls, this vegan BBQ creation is ideal for cookouts, casual dinners, or topping with coleslaw for an unforgettable comfort food experience. Ready in just under an hour, it's a satisfying, cruelty-free addition to your recipe collection! Keywords: vegan pulled pork, jackfruit BBQ, plant-based barbecue recipe, quick vegan dinner.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 14 oz cans canned young green jackfruit
- 1 large onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 cup barbecue sauce
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces burger buns or sandwich rolls
Instructions
Drain and rinse the canned young green jackfruit. Cut off the core and separate the jackfruit into smaller pieces, lightly smashing them with your fingers or a fork to create a pulled pork texture.
Peel and slice the onion thinly. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5 minutes until they become translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Mix in the smoked paprika, cumin powder, and chili powder, stirring well to coat the onions and garlic evenly.
Add the prepared jackfruit to the skillet, stirring to combine with the spiced onion mixture.
Pour in the barbecue sauce, soy sauce, apple cider vinegar, and maple syrup, stirring to mix all the ingredients thoroughly.
Season with salt and black pepper. Reduce the heat to low, cover the skillet, and let it simmer for 30-40 minutes, stirring occasionally until the jackfruit is tender and absorbs the flavors.
For an enhanced texture, consider spreading the jackfruit mixture onto a lined baking sheet and baking it at 400°F (200°C) for 15 minutes after simmering. This step is optional but recommended.
Once the vegan BBQ mixture is done, serve it warm on burger buns or sandwich rolls.
Optionally, add coleslaw or pickled onions for extra crunch and flavor.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 33.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
