Vegan Pulled ‘Pork’
Natasha Brunetti is a former finance executive turned wellness author, chef and highly sought after Ayurvedic Coach.
Natasha’s personal experience with recovering from an autoimmune disease and associated issues while working extremely long hours at an investment bank influences her coaching style. She focuses on simple every day techniques that can be applied without disruption to maximize mind-body health and optimize personal performance.
Post moving to the USA 5 years ago, Natasha continued her education, studying under Colin Campbell at Cornell, to receive a certification in Plant Based Nutrition and is currently studying under Vaidya (Dr) Naina Marbelli (Ayurvedacharya) to gain her qualification under the American Association of Drugless Practitioners (AADP) and to be certified by the WHO.
Follow along on her journey on her website: PlanttoTable.com
Ingredients
- 2, 20oz cans jackfruit in brine, drained
- 2 cups water
- 1 bottle vegan BBQ sauce or home made vegan BBQ sauce
Vegan BBQ sauce
- 15oz can tomato sauce
- 3 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 3 tbsp. tamari
- 1 tsp. sweet smoked paprika
- 1 tsp. chilli powder
- 1 tsp. dried basil or oregano
Directions
- Make the vegan BBQ sauce by mixing all the ingredients together and leaving to sit for 1 hour to allow the flavours to infuse. You can of course use store bought to save time, just make sure it is vegan and gluten free
- Place the drained jackfruit in a slow cooker and turn to high heat
- Pour the sauce over the jackfruit and add the water
- Place the lid on and cook for 4 hours on high
- Open the lid and mush the jackfruit a bit until it resembled the look of pulled pork
- Cook on low until the sauce reduced down and the mixture becomes sticky
- If you don’t have a slow cooker, just put all the ingredients in a large pot and cook down until you have the right texture, 6-8 hours stirring every few hours, similar to a classic Italian ragu
- Allow to cool a little and serve with Chinese bao, taco shells, tortilla, mashed sweet potato or lettuce as the wrap
Recipe Note
Jackfruit provides an amazing texture for this dish, but if you don’t want to use a canned product, substitute for trumpet mushrooms. The sauce is sweet, salty, spicy and umami and can be made in batch and used for all your BBQ needs!
