Go meatless for dinner or lunch with an exciting recipe for saucy vegetarian pulled pork sandwiches. Shredded jackfruit really takes on the texture of pulled pork, soaking up all the sauce as it simmers. Serve on toasted buns, topped with a homemade slaw that includes cabbage, radish, and green onion. Use any leftovers to top a rice bowl or toss with rice noodles and slaw. This recipe is excellent for meal prep and stores well in the fridge for weeknight meals.
2 x 400g tins of jackfruit, drained well 5 teaspoons Kikkoman® Sesame Oil, divided 2 tablespoons brown sugar 1 teaspoon chili powder 1 teaspoon black pepper, ground 1 teaspoon sea salt ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ cup BBQ sauce ¼ cup Gochujang paste 2 teaspoons Kikkoman ® Hoisin Sauce 1 teaspoon Kikkoman® Soy Sauce ½ cup Napa cabbage, finely chopped ¼ cup red cabbage, finely chopped 3 radishes, sliced 1 green onion, sliced 1 inch ginger, grated 1 teaspoon lime juice 1 teaspoon Kikkoman® Rice Vinegar 5 buns
In a mixing bowl, place the jackfruit and break it apart with your fingers or a fork. Add to the jackfruit 1 teaspoon of sesame oil, brown sugar, chili powder, pepper, salt, cayenne powder, garlic powder, and onion powder. Mix well.
Heat a frying pan over medium heat and once hot, add 2 teaspoons of sesame oil and the jackfruit mixture. Fry for 5 minutes to give the jackfruit some color.
Add BBQ sauce, gochujang paste, hoisin sauce, and soy sauce to the pan with the jackfruit and then slowly add up to ½ a cup of water and bring to a simmer. Reduce heat to low and allow to simmer for 15-20 minutes.
While the jackfruit is cooking, combine cabbages, radishes, green onion, ginger, lime juice, rice vinegar, and 2 teaspoons sesame oil. Toss well and place in the fridge until ready to assemble.
To assemble, toast buns lightly and then spoon on about ¼ cup of jackfruit mixture and top with coleslaw.