I attempted to make vegan pulled pork the summer after I first turned vegan. It quite promptly fell apart and the “pork” ingredients were not exactly blended to success. But then, I practiced cooking with new ingredients, and I improved.
Vegan Pulled Pork with Rhubarb BBQ Sauce
To make the “pulled pork”:
1 can jackfruit (Or you could go for the real deal. If you are using a can, don’t get anything involving the word “syrup.”)
1/2 onion, sliced
1 tbsp. coconut oil
Put a tablespoon of coconut oil in a frying pan on medium heat.
Saute onions until they reach a “pearly” quality.
Drain and rinse the jackfruit (or wash and chop if you went au naturel.) Halves or quarter-sized will be fine.
Place jackfruit in pan with the onions. Saute for 15-20 minutes. The jackfruit is done when it wilts and separates. You can help the process along by breaking up the jackfruit pieces with your spatula.
Add water to jackfruit to keep it from burning, if needed.
Remove from heat and set aside.
To make BBQ sauce:
You could do one of three things. Buy your favorite BBQ sauce at the market, use your own tried and true BBQ glaze OR you can try Eating Appalachia’s Rhubarb BBQ sauce.
Rhubarb, chopped into equal pieces. (A handful will do the trick.)
1/2 large red onion, diced
2-3 chipotle peppers, chopped
3/4 c apple cider vinegar (or whatever you have on hand)
1/2 c brown sugar
1 tbsp dijon mustard
1 tsp vegan Worcestershire sauce
2 tbsp tomato paste
1 tsp salt
Combine all ingredients in a pot until soft, adding enough water to cover rhubarb and ingredients.
Bring to a boil, then simmer for 30-40 minutes.
Transfer to a food processor or blender once ingredients are soft.
Blend until smooth. Set aside.
Then gently cover or mix your “pork” with the sauce, place on the buns of your choosing and serve!
Source: GO MEDIA: Writen by Jessi Stafford - Image Credit: Flickr Creative Commons, Timothy K. Hamilton