(Long post incoming, but I promise the recipes are worth it!)
Week four already! Is October going by crazy fast for anyone else? After spending the first half of month in Europe I am now in Iowa for work and boy is my body confused. Here’s hoping my sleep and my stomach get back on track soon.
This week is entree week. Pulled pork is one of my absolute favorite meals and Pinterest piqued my curiosity of substituting jackfruit for the meat. I’ve seen it multiple times over the last few years but never actually got around to trying it. This menu was the perfect opportunity to give it a shot since it nicely fits the theme and is inherently vegetarian and lactose-free.
I vaguely considered using fresh jackfruit until I saw the size of one and realized I didn’t want enough to feed the entire Mongol army. Feel free to go fresh if you like, or stick to canned if you want a slightly less exhausting adventure. Ensure you rinse your canned stuff thoroughly in order to remove as much of the “can” flavor as possible. I will fully admit canned jackfruit is not widely stocked nor cheap in my area, but it was definitely a fun recipe nonetheless.
Is it pork? No. Is it delicious? Yes. While it definitely won’t fool any meat eaters since the texture and flavor are both quite different, it’s still an awesome addition to your repertoire and a fun way to add a vegan option to a barbecue spread. And either way it was a perfect vessel for the most amazing barbecue sauce I’ve ever made.
Smoky, sweet, and just enough spice, this barbecue sauce is definitely my go-to recipe. My mom actually sent me this recipe like six months ago and I completely forgot about it until I was considering the menu for this series. I am so glad I finally gave it a try because I personally think my slightly adapted version is just perfect. Easy, smooth, and a perfect balance of smoke and spice without the overload of sugar store-bought varieties typically employ. It comes together in about five minutes and keeps in the fridge for quite a while, so if you try nothing else about this recipe, definitely give the sauce a go! I’ll definitely be using it on everything from burgers to meatloaf to actual pulled pork going forward.
The last piece in this delightful sandwich is the slaw. Pulled pork sandwiches are nearly always accompanied by some kind of coleslaw and I wanted to include that element here as well. Inspired by an existing Olivelle recipe of which I’ve already posted another version, this one is simple but a perfect sweet and crunchy addition to the barbecue flavor. An equal mix of barrel aged white balsamic and their new vanilla maple olive oil blend into a light and sweet dressing that compliments the crisp sprouts and cabbage without competing with the barbecue sauce. I added some walnuts for extra crunch and that slight nutty flavor adds just a little interest to the whole experience.
Sandwiched between your favorite lightly toasted bun with a spread of (mayo), the jackfruit and slaw combine into a sweet and spicy experience that’s not only delicious, but also pretty healthy. It’s inherently vegetarian and can be easily made vegan by subbing or ditching the mayo, making it appropriate for a wide variety of diet preferences. It’s a lovely cozy fall meal but would also be awesome for those summer potlucks, so keep it handy all year long.
Whether you try one piece or the whole shebang, I hope you find a new go-to somewhere in the set!
BBQ Jackfruit Sandwiches
Smoky Sweet BBQ Sauce
6oz can tomato paste
1/2 cup unsweetened applesauce
1/4 cup tomato sauce
1/4 cup Smoked Balsamic Vinegar
1/2 tsp liquid smoke, optional
2 Tbsp Sweet Smoked Chili Rub
1 Tbsp Applewood Smoked Sea Salt1
15 twists Bourbon Barrel Smoked Black Peppercorns1
1/4 tsp ground chipotle or cayenne pepper, optional
Maple Walnut Brussels Sprouts Slaw
1/2 lb Brussels sprouts, trimmed and shredded (about 3 cups)
1 cup shredded red cabbage
1/2 cup walnuts, chopped
for each sandwich
1 burger bun, toasted
1/2 cup bbq jackfruit
1/4 vanilla maple slaw
mayo (or your favorite vegan substitute), to taste
additional barbecue sauce, to taste
- For the sauce: Blend all sauce ingredients until well combined; store in a pint jar and refrigerate until ready to use, up to 6 weeks.
- For the slaw: In a medium bowl, mix together Brussels sprouts, cabbage, and walnuts.
- In a pint glass or mason jar, whisk together Barrel Aged White Balsamic, Vanilla Maple Olive Oil, and Vanilla Bean Sea Salt until completely combined.
- Stir dressing into Brussels mixture until well mixed. Cover and refrigerate until ready to use, up to 5 days.
- For the bbq sandwiches: Drain and thoroughly rinse jackfruit, then pat dry. Set aside.
- In a large frying pan or wok, heat the olive oil until shimmering.
- Stir in jackfruit and Sweet Smoked Chili Rub and toss until well coated.
- Stir in barbecue sauce and water, then reduce heat to medium and simmer until jackfruit is tender and most of the liquid is absorbed.
- Spread mayo on bottom half of a toasted bun; top with 1/2 cup jackfruit, 1/4 cup slaw, and additional barbecue sauce, to taste.
- Cover with the other half of the bun and enjoy immediately.
1 You can substitute plain salt and pepper with minimal taste difference, but the smoky versions add a lovely depth of flavor.
2 If you prefer meat, I harbor no judgement for substituting normal pulled pork!