- Preheat your oven to 350ºF/180ºC.
- If using fresh jackfruit, line your work surface with plastic wrap.
- Oil a large knife and cut the jackfruit in half, then into quarters.
- Carefully remove the core of the jackfruit by cutting into it at an angle.
- Pull each fruit out and remove its seeds and outer coating.
- Rinse the fruit thoroughly.
- Heat the oil over medium heat in a large pan or Dutch oven.
- Add the onions and garlic, and cook until translucent.
- Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
- Add the vegetable stock and bring to a simmer. Reduce heat, cover, and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
- Spread the jackfruit on a prepared baking sheet and bake at 350ºF/180ºC for 45 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
- Pour the barbecue sauce over the jackfruit, mix, and return to the oven for 15 minutes.
- Serve warm on vegan buns with vegan coleslaw.
Vegan Pulled Pork Sandwich
Serving: 6
INGREDIENTS
2 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, minced
3 cups jackfruit, either fresh or canned
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon vegan Worcestershire sauce
1 teaspoon liquid smoke
2 cups vegetable stock
½ cup vegan barbecue sauce
FOR SERVING
6 vegan buns
Vegan coleslaw
PREPARATION

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