Vegan Jackfruit Pulled Pork Southwest-Style

Ingredients

• 2 cans Young Green Jackfruit (drained, rinsed, patted dry)
• 4 tablespoons Olive Oil (extra virgin)
• 1 large Onion (peeled, sliced; half for sauce, half for sauté)
• 5 cloves Garlic (peeled, sliced)
• 2 tablespoons White Miso Paste (smooth)
• 2 peppers Red Bell Peppers (cut into strips)
• 0.25 cup Golden Raisins
• 1 tablespoon Light Brown Sugar
• 1 tablespoon Rice Wine Vinegar
• 1 tablespoon Chinese Black Vinegar
• 2.5 cups Vegetable Stock (low sodium; 2 cups for sauce, 0.5 cup extra for braising)
• 2.5 cups Shiitake Mushrooms (sliced, stems removed)
• 1 teaspoon Salt (to taste)
• 2 cups Green Cabbage (shredded for slaw)
• 1 tablespoon Chili Lime Seasoning (store‑bought or homemade blend of chili powder and lime zest)
• 4 pieces Vegan Sandwich Buns (soft, toasted if desired)

Instructions

1. Prepare All Ingredients

   Slice half of the onion, mince the garlic, cut the peppers into strips, slice the shiitake mushrooms, shred the cabbage, and drain and rinse the canned jackfruit. Pat the jackfruit dry with paper towels.

   Time: PT10M

2. Caramelize Onion & Garlic

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, season with a pinch of salt, and sauté until they turn lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Miso and Peppers

   Stir in the white miso paste until fully incorporated, then add the pepper strips. Toast for 2‑3 minutes, allowing the peppers to soften and develop a smoky aroma.

   Time: PT3M

   Temperature: medium heat

4. Introduce Sweet Elements

   Add the golden raisins, light brown sugar, rice wine vinegar, and black vinegar. Stir continuously for 2 minutes until the sugar dissolves and the raisins begin to plump.

   Time: PT2M

   Temperature: medium heat

5. Simmer the Base

   Pour in 2 cups of vegetable stock, bring to a gentle simmer, and let cook for 5 minutes until the flavors meld and the sauce thickens slightly.

   Time: PT5M

   Temperature: medium heat

6. Blend the Braising Liquid

   Transfer the entire mixture to a high‑speed blender and blend until smooth and glossy. Set the pureed sauce aside; this is the braising liquid.

   Time: PT3M

7. Sauté Shiitake and Remaining Onion

   In the same skillet, heat the remaining 2 tbsp olive oil over medium‑high heat. Add the sliced shiitake mushrooms and the remaining half of the onion, seasoning with a pinch of salt. Cook until the mushrooms release their liquid and turn golden, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

8. Braise the Jackfruit

   Add the drained jackfruit to the skillet, pour the blended braising liquid over it, and add an extra 0.5 cup vegetable stock if the mixture looks dry. Cover and simmer gently for 45 minutes, stirring once halfway through.

   Time: PT45M

   Temperature: low simmer

9. Shred the Jackfruit

   After 45 minutes, test the jackfruit for tenderness. Using two forks, gently pull the pieces apart until they resemble shredded pork. Cook uncovered for another 5 minutes to let the flavors absorb.

   Time: PT5M

   Temperature: low simmer

10. Assemble the Sandwiches

    Place a generous spoonful of shredded cabbage slaw on the bottom half of each bun, top with the jackfruit‑shiitake mixture, drizzle with any remaining sauce, and finish with the top bun.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g