Chef Tom Fraker
Jackfruit "Faux Pulled Pork" Sandwiches
Jackfruit "Faux Pulled Pork" Sandwiches
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4 sandwiches
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Ingredients
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1 tablespoon extra virgin olive oil
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1 tablespoon unsalted butter
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1 Melissa’s Perfect Sweet Onion, thinly sliced
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Kosher salt and freshly ground pepper, to taste
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1 1/2 pounds Jackfruit, use the fibrous part around the pods
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4 cups BBQ sauce, recipe below
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4 French rolls, split in half horizontally
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Coleslaw, recipe below
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12 Dried Oaxaca Peppers, stems and seeds removed
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2 ½ cups water (the water used to cook the peppers)
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2 cloves fresh garlic
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2 teaspoons Mexican oregano
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2 teaspoons kosher salt
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1 cup cider vinegar
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1 sweet onion, caramelized
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¾ cup ketchup
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¾ cup brown sugar
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3 cloves fresh garlic, chopped
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¼ cup Worcestershire Sauce
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1 tablespoon Dijon mustard
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¾ cup Bourbon whiskey
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5 Roma Tomatoes, roasted
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3 tablespoons tomato paste
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¾ cup Chile sauce (prepared)
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1 tablespoon smoked paprika
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Kosher salt & freshly ground pepper, to taste
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1 small head Melissa’s Napa Cabbage, shredded
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1 head red cabbage, shredded
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3 carrots, peeled, shredded
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1 red onion, sliced thin
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6 Melissa’s Organic Mini Cucumbers, ends trimmed, cut into half circle bite-size pieces
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2 Granny Smith Apples, cored, diced
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Kosher salt and freshly ground pepper, to taste
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Your favorite coleslaw dressing
For the Sandwiches
For Chef Tom’s Spicy Oaxaca Pepper BBQ Sauce
For Chef Tom's Traditional BBQ Sauce
For the Coleslaw
Directions
For the Sandwich
Heat the oil and melt the butter in a saucepan. Add the onion, salt and pepper and sauté until translucent, about 3-4 minutes.
Add the jackfruit and the bbq sauce. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.
To assemble, lightly toast the rolls and spread equals parts of the jackfruit on each roll. Top the jackfruit with the slaw and serve.
For Chef Tom’s Spicy Oaxaca Pepper BBQ Sauce
Place the Oaxaca peppers in a sauce pot and add enough water to cover by 1-inch. Over high heat, bring to a boil. Boil for 5 minutes.
Place the boiled peppers and 2 ½ cups of the pepper water in a blender. Add the garlic, oregano and salt. Blend until smooth and set aside.
BBQ Sauce
Place all of the BBQ sauce ingredients in a saucepan and stir until well combined. Bring the mix to a boil, reduce the heat to a simmer and cook for 20 minutes. Carefully blend the sauce with an immersion blender or in a blender until smooth.
Cole Slaw
In a large bowl, add the Napa Cabbage and the next 5 ingredients and mix well. Season with salt and pepper, dress with the Cole Slaw Dressing and serve or refrigerate until service.
Filed in:
Apple,
BBQ,
BBQ Sauce,
Cabbage,
Carrot,
Cole Slaw,
Cucumber,
Dried Oaxaca Peppers,
Entree,
Faux,
Jackfruit,
Jackfruit Faux Pulled Pork Sandwiches,
Napa Cabbage,
Organic Carrots,
Organic Garlic,
Organic Granny Smith Apples,
Organic Mini Cucumbers,
Organic Roma Tomatoes,
Perfect Sweet Onion,
Red Napa Cabbage,
Tomato
