“Pulled Pork” Jackfruit Sandwich Recipe

INGREDIENTS:

• 3 cans jackfruit in brine
• 1 bottle barbecue sauce
• 1 bottle of jackfruit brine equal to the amount of barbecue sauce (fill the empty bottle)
• 2 tsp. white vinegar
• 1/4 cup dark brown sugar or grated piloncillo
• 1 tsp. liquid smoke
• 1 tsp. Old Hickory Smoke Salt (or other hickory spice blend)
• 1 – 2 tsp. maple hickory blend spice rub
• brine reserved from cans of jackfruit
• 1 tbsp. coconut oil

INSTRUCTIONS:

1. Open the cans of jackfruit and drain the brine into a bowl,or container to save for later.
2. Melt the coconut oil in a nonstick skillet. Add the jackfruit and spread out so all of the pieces can braise. Sprinkle the hickory maple rub over the fruit and cook on medium high until the fruit begins to darken and soften slightly. It is fine if it starts to break apart, but you don’t need to coax it.
3. Set the braised jackfruit aside. In a large mixing bowl, empty the contents of the barbecue sauce bottle. Add an equal amount of jackfruit brine by filling the bottle with the reserved liquid and pouring it over the barbecue sauce.
4. Add the vinegar, liquid smoke, hickory smoke salt and brown sugar. Stir until all ingredients are dissolved and well combined.
5. Place the braised jackfruit and barbecue sauce mixture in a large pot and simmer over medium low heat for 15 minutes, stirring frequently.
6. After 15 minutes, turn the heat down to low and continue to simmer slowly. Stir occasionally.
7. When the jackfruit is soft, most of it will shred by itself. There will be chunks that you can break apart by applying pressure with a fork. The pulled jackfruit is done when it is soft, shredded, and most of the liquid has been reduced or absorbed. It should be the exact consistency of pulled pork and look just like it.
8. Save the reserved brine in the refrigerator to warm up leftover “pulled pork” the next day so it doesn’t dry out.
9. Serve on a bun with caramelization onion and lettuce or shredded cabbage. If you are not eating gluten, try serving it on top of fried polenta slices. Enjoy this delightful vegetarian imposter for pulled pork! We served our sandwiches with baked root vegetable chips, but parsnip fries or sweet potato fries would also be a great match.

Source: Corazon En Un Platillo

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