Organic & Non‑GMO

VEGAN PULLED PORK w/ Tangy Vegan Slaw

  • Prep Time:
    15 Minutes
  • Cook Time:
    50 Minutes
  • Total Time:
    1 Hour
    10 Minutes
  • 4 Servings
  • Prep Time:
    15 Minutes
  • Cook Time:
    50 Minutes
  • Total Time:
    1 Hour
    10 Minutes
  • 4 Servings

Ingredients

  • 2 20-ounce cans of young green jack fruit in water
  • 1 tablespoon olive oil
  • 1 small sweet onion – diced
  • 1 cup BBQ sauce
  • 1/2 cup water
  • sriracha to taste
  • salt

Slaw

  • 2 cups of shredded cabbage
  • 1 cup of grated carrot
  • 1/2 red onion- shredded
  • 1 tablespoon Raw sugar
  • 1 tablespoon apple cidar vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seed
  • 1/2 cup vegan mayonnaise

Preparation

  1. Drain the jackfruit and rinse thoroughly. 
  2. Remove any/all hard centres/cores. 
  3. Heat olive oil over medium high heat. 
  4. Add onions and cook for 3-4 minutes until translucent. 
  5. Add in the jackfruit, BBQ sauce and water. 
  6. Stir well to combine. Cover and simmer for 20 minutes on LOW heat until tender. 
  7. After 20 minutes, remove lid and shred jackfruit to create a texture similar to shredded meat. 
  8. Add sriracha and salt, to taste. Turn up the heat and stir until it dries up a bit and chars slightly – this adds some flavour. 
  9. Prepare coleslaw by tossing all of the slaw ingredients in a bowl until combined. Refrigerate until ready for use. 
  10. Spread bread with vegan mayo. Add BBQ jackfruit and top with slaw. 
  11. Enjoy!
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