Monday, 7 October 2013

let's make pulled 'pork' sandwiches!

hey hey!


Have you ever heard of jackfruit? Neither had I. Well, it's a mild tasting fruit with a meat-like texture that takes on the flavours of whatever it is cooked with. In this case, pulled pork! In my humble opinion, this totally replicates the real thing. Maybe even tops it. I guess that's up to you to decide.

they look good, right?


We served these with a side of creamy slaw. Technically, slaw usually consists of cabbage, etc. But, since we like to use whatever is in our fridge we just used crunchy veggies: carrot, cucumber & purple pepper.

For pulled 'pork' sandwich:
  • 1 can jackfruit in BRINE (found at asian supermarkets)
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 1 tsp agave
  • 1/2 package epicure pulled pork seasoning mix - or combination of spices to your taste preference (paprika, cayenne, chili powder, garlic powder, onion powder, pepper, etc!)
  • drizzle oil
For the slaw:
  • 1/2 carrot, julienned
  • 1/2 cucumber, julienned
  • 1/2 pepper, julienned 
  • 1 1/2 tsp apple cider vinegar
  • 1 tbsp vegenaise




First, drain and rinse your can of jackfruit. Cut off the hard center pieces so that you're left with the soft fleshy bits. Pull apart the jackfruit with a fork.

Drizzle oil in frying pan and heat on medium. Add garlic and onion and cook until onion translucent. Add tomato paste, apple cider vinegar, agave, and spices. Mix. Add the jackfruit and cook for 10 minutes or. Cook until well everything well coated. 

For the slaw, combine all ingredients in a bowl.

Serve on buns of your choosing!

Now, indulge!



Optional: if you'd like the jackfruit to be a little bit more chewy, feel free to line a baking sheet and cook at 350 degrees for 10 - 15 minutes after cooking on stovetop. 


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