Fried Pork Bbq

This plant-based take on classic American BBQ delivers all the comfort of pulled pork without the meat. Tender young green jackfruit is seasoned with liquid smoke and soy sauce, then fried until crispy and coated in a rich, simmered tomato-balsamic BBQ sauce. Served on toasted buns with a sharp, creamy mustard slaw, this dish offers a perfect balance of smoky savory and tangy crunch. Its an ideal centerpiece for summer cookouts, family dinners, or a satisfying weeknight meal that impresses both vegans and omnivores alike.

Cooking Method: Frying, Grilling, Smoking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 299.2

Dietary: Vegan, Vegetarian

Description

This plant-based take on classic American BBQ delivers all the comfort of pulled pork without the meat. Tender young green jackfruit is seasoned with liquid smoke and soy sauce, then fried until crispy and coated in a rich, simmered tomato-balsamic BBQ sauce. Served on toasted buns with a sharp, creamy mustard slaw, this dish offers a perfect balance of smoky savory and tangy crunch. Its an ideal centerpiece for summer cookouts, family dinners, or a satisfying weeknight meal that impresses both vegans and omnivores alike.

Ingredients

1 can (20 oz) young green jackfruit in brine, drained and shredded
2 tbsp rapeseed or olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp dark soy sauce
1 tsp liquid smoke
1 tbsp soft dark brown sugar
1 tbsp balsamic vinegar
1 cup cherry tomatoes, halved
12 burger buns
1 tsp vegan mayonnaise (for slaw)
1 tbsp wholegrain mustard (for slaw)
1 cup shredded cabbage or coleslaw mix (for slaw)

Directions

1
Drain the canned jackfruit and shred it into pull-apart strands using two forks.
2
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3
Add the crushed garlic and shredded jackfruit to the skillet. Cook for 3-4 minutes, stirring occasionally.
4
Stir in the dark soy sauce, liquid smoke, brown sugar, and balsamic vinegar. Cook for another 5 minutes until the jackfruit is well-coated and slightly crispy at the edges.
5
In a small saucepan, heat the remaining tablespoon of oil. Add the halved cherry tomatoes and cook for 5 minutes until they burst and release their juices.
6
Stir the tomato mixture into the jackfruit pan. Simmer for 2-3 minutes to thicken the BBQ sauce.
7
While the jackfruit cooks, prepare the slaw by mixing the vegan mayonnaise, mustard, and shredded cabbage in a bowl.
8
Halve the burger buns and toast them lightly in a dry pan or toaster.
9
Spread a teaspoon of the mustard slaw on the bottom half of each bun.
10
Spoon the fried jackfruit BBQ mixture onto the buns and top with the remaining bun halves.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 299.2kcal

% Daily Value *
Total Fat 21.9g34%
Saturated Fat 11.6g58%
Cholesterol 47.0mg16%
Sodium 1262.0mg53%
Total Carbohydrate 29.8g10%
Dietary Fiber 3.9g16%
Sugars 18.4g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use young green jackfruit in brine or water, not syrup, for the best texture. Syrup will make the dish too sweet.

If you cannot find liquid smoke, you can substitute with a pinch of smoked paprika, though the flavor will be less intense.

For a spicier kick, add a dash of hot sauce or chili flakes to the BBQ sauce.

Leftover jackfruit BBQ can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to refresh the sauce.

The mustard slaw can be made up to 24 hours in advance to allow the flavors to meld.

Keywords: vegan, pulled pork, jackfruit, bbq, barbecue, plant-based, slaw, mustard, smoky, crispy, american, comfort food, bbq sauce, tomato, balsamic, soy sauce, liquid smoke, buns, meal prep, dinner

Read it online: https://www.chefs-mate.com/recipe/fried-pork-bbq-3/