Vegetarian Succulent BBQ Pork
Dive into the irresistible world of plant-based flavors with this Vegetarian Succulent BBQ Pork recipe, a savory delight that transforms young green jackfruit into tender, pulled "pork" drenched in smoky BBQ goodness. Perfect for those craving a meat-free alternative, this dish combines aromatic spices like smoked paprika, cumin, and chili powder with the tangy richness of vegetarian BBQ sauce, delivering all the bold flavors of traditional BBQ without any animal products. Quick and easy to make, with only 15 minutes of prep time, this recipe is ideal for busy weeknights or casual gatherings. Serve it on toasted brioche buns with crisp coleslaw for a crowd-pleasing vegan BBQ sandwich or as a mouthwatering side dish. Whether you're vegetarian or just looking to shake up your meal routine, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Young green jackfruit (canned, in water or brine)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 cup Vegetarian BBQ sauce
- 1 tablespoon Low-sodium soy sauce or tamari (for gluten-free)
- 0.5 teaspoons Optional: liquid smoke
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 pieces Brioche buns or sandwich buns (optional, for serving)
- 1 cup Coleslaw (optional, for topping)
Instructions
Drain and rinse the canned jackfruit thoroughly. Pat dry and use your fingers or a fork to pull apart the pieces into shreds resembling pulled pork.
Heat olive oil in a large skillet or pan over medium heat. Add finely chopped onion and sauté for 3-4 minutes until softened.
Add minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant.
Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for about 1 minute to toast the spices and release their flavors.
Add the shredded jackfruit to the pan and mix well to coat the jackfruit evenly with the spices.
Pour in the soy sauce or tamari, along with the optional liquid smoke (if using). Stir and cook for 2-3 minutes to allow the jackfruit to absorb the flavors.
Reduce the heat to low and stir in the vegetarian BBQ sauce. Simmer for 10-15 minutes, stirring occasionally, until the jackfruit is tender and well combined with the sauce.
Taste and adjust seasoning as needed. If the mixture looks too dry, add a splash of water or more BBQ sauce to moisten it.
Serve warm on toasted buns with coleslaw for a sandwich, or enjoy as a standalone dish with a side of your choice.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6829 mg | 297% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 182.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 544 mg | 42% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1892 mg | 40% | |
*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.
