Give your pulled pork sandwich a vegan makeover with a surprise star ingredient.
South Carolina and its mustard BBQ sauce will forever have a piece of my heart. My childhood family vacations to Myrtle Beach meant numerous stops at BBQ shacks, and this tangy sauce has always been one of my favorites. When I took the first bite of our vegan version I was stunned by how much it tasted like the sandwiches I remembered. Jackfruit is magical. When pulled, it truly replicates the texture of meat. Simmering it in the no-chicken broth makes shredding it easier and gives the fruit a mild and savory flavor. The mustard sauce is a departure from the red sauces that most people are used to. It has a tangy vinegar flavor that’s a fun change of pace from typically sweet BBQ sauce. You can make it and eat it immediately, but if you want the flavor to really develop, refrigerate it overnight.
South Carolina Pulled Jackfruit Vegan BBQ
- 1 cup yellow mustard
- ¼ cup apple cider vinegar
- ½ cup white wine vinegar
- 3 tablespoon packed brown sugar
- 1 tablespoon vegan Worcestershire sauce
- 3 teaspoon extra-virgin olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon ground sea salt
- 1 teaspoon hot sauce, optional
- Shredded cabbage
- 2 cans young jackfruit (24 ounces each)
- 24 ounces no-chicken broth
- 1 yellow onion, thinly sliced
- 4 hamburger buns
- Whisk the mustard, vinegars, brown sugar, Worcestershire sauce, 2 teaspoons of olive oil, garlic powder, sea salt and hot sauce in a saucepan until well combined. Bring to a boil and then reduce the heat and simmer for approximately 20 minutes, or until it thickens, stirring frequently. For best results, pour into a glass jar, cover with a lid and refrigerate overnight. This allows the flavors to mingle and intensify.
- Drain and rinse the jackfruit well. Put the jackfruit and the broth in a large saucepan and stir to combine. Bring to a boil, then reduce and simmer for 1 hour. Drain the excess broth and shred the jackfruit. It should resemble pulled meat.
- Heat 1 teaspoon of olive oil in a large skillet on medium-high heat. Add the onions and the jackfruit and cook until the onions are soft and the jackfruit begins to brown, approximately 8 minutes. Add 3 tablespoons of the BBQ sauce and stir until it’s fully incorporated into the jackfruit. Serve it on a bun or eat it plain, just make sure you spoon extra sauce on top. Add shredded cabbage for a fresh crunch.