Grilled Vegan “Pulled Pork” Sliders

November 27th, 20152 Comments

Grilled Vegan "Pulled Pork" Sliders
 
Prep time
Cook time
Total time
 
When I cater barbecue parties, the host usually asks me to factor in 5-10 % of guests who are not meat eaters. I’m not sure if this is a nation-wide trend but that’s what happens in SoCal where most of my business is centered. I usually do a ho-hum pasta dish or grilled vegetables. I felt I needed to up my game so the vegetarians don’t feel left out at the party.

So how do you create a vegan barbecue? One way is to use green or unripe jack fruit. In Asia green jackfruit is used is curry dishes and stews with spices because it has the same texture and appearance of strips of meat. You need to peel the skin first and then the edible portions are cut into wedges and cooked before serving. This green jackfruit has mild flavor and has a distinctive meat texture like barbecue pulled pork.

Jackfruit is native to Asia and some varieties such as the ones from India can weigh up to 150 pounds each. When I was growing up in Penang in Malaysia, I loved the ripe yellow fruit which has a distinctive sweet aroma. It’s delicious and tastes somewhat like a combination of mango, cantaloupe, pineapple, and banana. The next time you have plant-loving folks coming to your barbecue party, try out my super simple pulled “pork” sliders. You may find yourself enjoying the unripe jackfruit sliders as much as your guests.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
Instructions
  1. Remove and drain young jackfruit
  2. Remove any residual seeds or hard bits of jackfruit
  3. Low-simmer the jackfruit with SYD sauce for 5-10 minutes to infuse the fruit with sauce
  4. Brush with some oil and apply some SYD rub

  5. Grill in pit or sear in pan to get some char marks
  6. Shred or pull the jackfruit so it looks like pork.

  7. Add some barbecue sauce and more rub to taste

  8. Make pork sliders and top with some cabbage slaw that's dressed in some mayo

  9. Drizzle more sauce and secure with toothpick

 

 

2 comments... read them below or add one

  1. Your bbq sauce will make anything taste good, but, step number 6 sums it up. It ain’t pork.

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