Southwest Style Jackfruit Pulled Pork
Introduction to Southwest-Style Jackfruit Pulled Pork
Today, we’re diving into the heart of Southwest flavors with a mouthwatering recipe that will redefine your perception of comfort food – our Southwest-style Jackfruit Pulled Pork. Brace yourself for a culinary journey that’s not only easy to follow but also packs a punch of vibrant tastes and healthy goodness.
Southwest Flavors
You will crave the smoky aroma and robust spices that define Southwest cuisine. Our vegan take on pulled pork introduces the incredible versatility of jackfruit, a plant-based superstar that mimics the texture of pulled pork while offering a light and nutritious alternative. This recipe is a testament to the fact that you don’t need to sacrifice flavor or texture to enjoy a wholesome, plant-powered meal.
Dried Peppers
What sets our Southwest-style Jackfruit Pulled Pork apart? The secret lies in the blend of dried guajillo and pasilla peppers. These ingredients contribute a rich, slightly spicy, and smoky undertone that elevates the dish to new heights. You can find these dried peppers at most grocery stores, online, or at any Mexican grocery store.
Where do I find Jackfruit?
Jackfruit is also much easier to find these days. Canned at Trader Joe’s is the easiest but also available online. I personally haven’t worked with fresh Jackfruit as the fruit is huge and that thorny rind is a bit intimidating.
But what makes this recipe truly stand out is its simplicity. We understand that life can be hectic, and spending hours in the kitchen may not always be an option. That’s why we’ve crafted a hassle-free culinary experience that doesn’t compromise on taste or nutrition. Whether you’re a seasoned vegan or just starting your plant-based journey, our Southwest-style Jackfruit Pulled Pork is the perfect addition to your repertoire of quick and delightful recipes.
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What You Need…
How To Make Jackfruit Pulled Pork
Chefs Tips
Southwest Style Jackfruit Pulled Pork
Ingredients
- ½ yellow onion
- 6 cloves garlic minced (about 2 tablespoons)
- 2 Tbsp olive oil extra virgin
- 1 Tbsp miso
- 2 whole dried guajillo peppers seeds, and stems removed
- 1 whole dried pasilla pepper seeds, and stems removed
- 2 Tbsp black vinegar
- 1 Tbsp rice wine vinegar
- 1 Tbsp brown sugar
- ½ cup raisins
- 2 cups vegetable stock
- 16 oz jackfruit
- 2 cups shiitake mushrooms sliced
- 2 Tbsp vegetable oil
- 1 pinch Kosher salt
Instructions
How to Make Jackfruit Pulled Pork
- Slice 1/4 onion and garlic
- Add olive oil to a large pot. Add onions and garlic. Cook for about 5 minutes, add miso.
- Add dried chiles to a large pot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Add vegetable stock stock, raisins, brown sugar, rice wine vinegar, and black vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until chiles softened for about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.
- Drain and rinse the jackfruit, and pat jackfruit cubes dry with paper towels or a clean kitchen towel.
- Heat extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the shiitake mushrooms until lightly browned, and sliced yellow onions cook until light brown and tender. Add the jackfruit and the pepper braising liquid. Stir to combine. Add extra vegetable stock to adjust the thickness of the sauce. Cover, and cook, stirring occasionally for 45 minutes to one hour. The jackfruit should easily pull apart and the sauce should be reduced, coating the jackfruit and shiitake mushrooms.
- Make sure to check the jackfruit every 15 minutes to adjust the braising liquid levels, you do not want to liquid to become too thick and stick to the bottom of the pot. The sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.
- Serve the Jackfruit pulled pork on a toasted hamburger bun with creamy guajillo sauce and a simple cabbage slaw. This jackfruit would also pair with corn tortillas, cilantro, diced onions, and lime wedges, and the jackfruit can be stored in a sealed container in the fridge for up to 5 days.
