Being plant-based doesn’t mean you have to miss out on BBQ. While you likely won’t be indulging in baby back ribs, you can still capture the flavors and smokiness using plant-based ingredients like tempeh, mushrooms, and tofu.
We are huge lovers of jackfruit - the Pink Salt culinary team uses it quite a bit in our recipes because it has a meaty texture that you can find in pork or chicken, and is packed with vitamins A, B-complex, and C! If you’ve never cooked with jackfruit, you need to check out your local grocery store and buy some now.
One of our favorite ways to cook jackfruit is as a pulled pork substitute. Check out this fantastic recipe from Rootiful - it’s perfect for your next weekend barbecue!
Jackfruit Pulled Pork
3 20-oz. cans of jackfruit in brine
1 tsp. olive oil
1 small onion, chopped
3 cloves of minced garlic or garlic powder equivalent
1 tsp. ground cumin
.25 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. paprika
1.5 tsp. liquid smoke
1 cup vegetable broth
.5 cup BBQ sauce (I recommend smoky, tangy...)
4 buns or rolls
Preheat your oven to 400 degrees
Drain and rinse the jackfruit. Cut the core from the edges (it's okay to leave a little). Using your fingers, press the jackfruit upward to remove the seeds. Don't worry about getting out every last seed, but try to remove most.
In a large pan, sauté the onion in olive oil, add the garlic, and saute a bit longer, taking care not to burn the garlic.
Add the jackfruit, liquid smoke, and seasonings. Mix everything well.
Add vegetable broth, cover, and simmer for 10–15 minutes until all the liquid is absorbed. (If you don't have a cover, simply simmer longer.)
Spread the mixture out on a non-stick baking sheet. Use a spoon or spatula to break up the mixture to a pulled pork consistency. Pop in the oven and cook for 20 minutes.
Remove from oven and drizzle with a liberal amount of BBQ sauce. Return the pan to the oven and cook for another 10–15 minutes or until the mixture browns on top.
P.S. This pulled jackfruit sandwich is delicious topped with coleslaw. When it comes to coleslaw, do you prefer using vegan mayo or a vinegar-based dressing? Tell us in the comments below!