I give full credit to my friend Dalyn of The Best i Ever Had who found this little gem of brilliance. She was watching an episode of Eat Street (one of the main things we have in common is our love for wine and a healthy addiction to the Food Network). The Seabirds was one of the competition on the Eat Street episode she was watching. Another gem of brilliance. A vegan food truck! These guys do vegan pulled pork really well and the idea sent Dalyn on a quest to find a good recipe for this piggy which she did; here at Clean Green Simple**. I should add that if you ever need to find something in the deepest darkest corner of the internet and can’t seem to dig it up – ask Dalyn. She is the Google Goddess.
This is pretty simple stuff to make. You just have to keep in mind that it contains minimal protein, so you’ll need to jack up your fake piggy with some beans or other meat free option of your choice. It’s pretty versatile – you can do everything from tacos to carnitas to Cuban pulled pork sandwiches. Use your imagination and go wild! I’d love to hear about what you choose to do with your little piggy…
Serves: approximately 4 cups of “meat”
Prep Time: 20 minutes
Cook Time: 20 minutes
1 tablespoon cooking oil
1 small onion, diced
2 cloves garlic, crushed
5ml (1 teaspoon) Better Than Bouillon
1 20 oz can of Jackfruit in brine, drained *
*Make sure you get Green Jackfruit in brine or water and not want ripe Jackfruit in syrup
2 teaspoon ground cumin
2 teaspoon chili powder
pinch cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoons tomato paste
2 teaspoons apple cider vinegar
1 teaspoon canola or other neutral oil
1/4 cup water
2 teaspoons maple syrup
I have adapted this recipe from a combination of the Carolina Pulled Pork sandwich and the Mexican Carnitas found on the blog Clean Green Simple. I wanted to create a spicy pulled pork for an open-faced sandwich with jalapeno peppers and Daiya mozza cheese. You can adapt the seasoning in any way you want depending on the flavour you are going for (a bbq version would rock as well). This is what I did:
Drain and rinse the jackfruit in a colander with cold water. Cut away the core of the fruit and discard with any seeds that fall away. You will be left with the stringy bits which will later resemble the pork.
In a medium saucepan, heat some oil and saute the diced onion for a few minutes until translucent. Add the jackfruit and the dry spices. The spices will toast nicely as you coat the jackfruit, stirring constantly. Continue to cook until the mixture is fragrant and the jackfruit starts to fall apart.
The recipe on Clean Green Simple has you spread this mixture onto a cooking tray and bake it in the oven to dry it out, but rather than having to wash another pan, I just turned down the heat to medium-low and continued to cook my jackfruit until it started to caramelize and get crispy, stirring constantly so as not to burn any bits. That’s it!
I decided to roast a few jalapeno peppers in the oven and make a spicy open-faced sandwich with some baked beans on the side. This is what I did.
Butter half of a nice bun with Earth Balance and place butter side down in a saute pan over medium heat. When the bun is nice and crispy, remove from the pan and set aside for a moment. Now, you could top this with your pulled pork, some roasted jalapenos and your cheese and then broil in the oven until the cheese is nicely melted, but I like my cheese to be nice and crispy, so this is what I did:
Turn the saute pan down to medium. In the center for the pan, place a nice portion (about 1/3 cup) of mozza cheese shreds. Top with about 1/2 cup pulled pork and jalapenos. You could add a bit more cheese to the top so that it glues the ingredients all together.
When the cheese is all nice and melty, remove the gooey mix from the pan and flip onto your fried bun so that the cheese is now on the top. Top with hot baked beans or fresh jalapenos (or both) and enjoy the cheesy, spicy goodness!
Like I said, you can play around with how you season the pork – let me know what you come up with! The possibilities are ENDLESS!!