Pulled “Pork” Sliders (New!)

Pulled “Pork” Sliders (New!)
These tasty little plant-based pork sliders will fool the best of them. But why try to fool them?

3 (20 ounce, or 565 g) cans young green jackfruit in brine or water, drained, rinsed and patted dry
Oil, for frying
3 1/2 cups (825 ml) Quick & Simple BBQ Sauce (SEE BELOW), or your favorite BBQ Sauce
1 medium yellow onion, julienne cut
12 soft dinner rolls (If you can find vegan Hawaiian sweet rolls, use those!)
1 recipe Creamy BBQ Coleslaw (SEE BELOW), prepared

Heat enough oil to coat the bottom of your frying pan or skillet over medium high heat.
Add the Jackfruit chunks in a single layer and fry until almost completely blackened. This can take up to 10 minutes. Flip and repeat on the other side.
Remove from heat and allow to cool enough to handle.
Using the tines of a fork, shred the jackfruit until it resembles, well, shredded pork.
Mix the shredded jackfruit, barbecue sauce, and onion together and add to your slow cooker. Cook on medium for three hours. Alternatively, use a pot with a tight fitting lid and simmer, covered, on medium low heat for 90 minutes, returning every so often to stir.
Split the dinner rolls in half. Pile on equal parts coleslaw and jackfruit and serve.

YIELD: 12 SLIDERS

You are SO vegan!
For a No-Oil Added option, bake the jackfruit, uncovered, in a single layer, for 45 minutes at 375°F (190°C, or gas mark 5), flipping halfway through before shredding.


Quick & Simple BBQ Sauce (from the original)
It takes longer to drive to the store and buy a bottle than it does to simmer up your own sweet and sassy barbecue sauce!

Nut-Free

1 tablespoon (15 ml) olive oil
1 yellow onion, finely diced
16 ounces (454 g) tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (44 g) molasses
½ teaspoon freshly ground black pepper
2 tablespoons (40 g) grape jelly
2 tablespoons (30 ml) soy sauce
¼ teaspoon liquid smoke (optional)

Heat the oil in a skillet and sauté the onion until fragrant and translucent, 5 to 7 minutes.
Add the tomato sauce, onion powder, garlic powder, vinegar, molasses, pepper, jelly, and soy sauce and bring to a simmer. Simmer over low heat, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat. Stir in the liquid smoke.
If you don’t like chunks of onion in your barbecue sauce, let cool and run through a blender or food processor until smooth.
Use as you would any barbecue sauce.

YIELD: 3 CUPS (705 ML)


Creamy BBQ Coleslaw (from the original)
This coleslaw adds a tangy, sassy twist to the classic coleslaw. This tastes great piled onto the Pulled Pork Sammy or on its own as a side dish.

1 cup (224 g) vegan mayonnaise, store-bought or homemade (page 191)
⅓ cup (80 ml) barbecue sauce, store-bought or homemade (page 183)
⅓ cup (116 g) agave nectar
2 tablespoons (30 ml) apple cider vinegar
Salt and pepper
1 medium head cabbage, cored and shredded

In a large bowl, combine the mayonnaise, barbecue sauce, agave, vinegar, and salt and pepper to taste. Add the cabbage and toss to coat.
Refrigerate until ready to serve.

YIELD: 12 SERVINGS