This post has been created in collaboration with Balsamic Vinegar of Modena Consortium, it is part of the “Original Balsamic Vinegar” Project, funded by the EU. All opinions are my own.
Artichoke hearts are used to create a vegan version of pulled pork. They are in a delicious glaze made from Balsamic Vinegar of Modena and brown sugar. Served on a soft fluffy bun with pickles and some crunchy coleslaw mix.
A few weeks ago I created a recipe for the Balsamic Vinegar of Modena Consortium, it is part of the “Original Balsamic Vinegar” Project making these delicious Balsamic Vinegar of Modena Tofu and Zucchini Ribbon Skewers. I am so excited to bring you another delicious recipe featuring the Balsamic Vinegar of Modena. These “pulled pork” sliders are so delicious and easy to make, perfect for an easy meal and sure to please anyone!
What is the Consortium?
In the last post I did I went very in depth all about the Consortium, what they do and what specifications they are looking for in the balsamic vinegar. I encourage you to go check that out as it contains a lot of great information or their website. However, here is a brief overview. They monitor the markets and defends Balsamic Vinegar of Modena against any imitations. They work with the MIPAAF (Italian Ministry of Agricultural, Food and Forestry Policies) to study and implement regulations of production and quality control. Finally, they promote the product and it’s characteristics through trade fairs, events, and media. As you can see on the bottle there is PGI (Protected Graphical Indication) certification which is also very important as there are certain qualifications the balsamic vinegar must have to get it.
Aged Balsamic Vinegar of Modena
In the last recipe I used the regular Balsamic Vinegar of Modena, for this recipe I decided to use the aged one. There are two lengths of time for the aging process that put them in different categories. It is categorized as Balsamic Vinegar of Modena (Aceto Balsamico di Modena) when it has been aged for a minimum of 60 days but no longer than 3 years. If it has been aged for more than 3 years it is categorized as Balsamic Vinegar of Modena Aged (Aceto Balsamico di Modena Invecchiato).
I have to be honest while I always knew there was a difference in the Balsamic Vinegar of Modena compared to other wine vinegars I didn’t know how specific the qualifications were to receive the PGI certification. It really makes such a difference in the quality of the vinegar and I find it is one you can really taste. I found the whole process very interesting to learn about, especially knowing there are only seven varietals the grape must can come from. Like I wrote earlier if you want to learn more check out their website or the other blog post!
Why Use Artichoke Hearts?
I know some people must think using artichoke hearts as a substitute for pulled pork is a bit whacky. While, I can agree that it seems a little strange at first once you try them you will be surprised! I have always found artichoke hearts to have a meatiness to them compared to other vegetables. They take on the flavor well and I enjoy them way more than jackfruit, which people typically use. If you would rather use jackfruit you of course can.
Slider Customization
These sliders pack in a ton of flavor. I wanted to keep the toppings pretty simple with some coleslaw mix and pickles. However, there are so many fun things you can add to these. You can add lettuce, red onion, tomato, cucumber, vegan mayonnaise, vegan cheese, hummus, jalapeño. So, let your mind go and make these how you want!
Balsamic Vinegar of Modena and Brown Sugar Vegan Pulled “Pork” Sliders
Ingredients
“Pulled Pork”
- 2 cans (14.1 ounces/400g) artichoke hearts in water
- 1 tablespoon Aged Balsamic Vinegar of Modena PGI
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon olive oil
- 2-3 sprigs parlsey chopped
- ¼ sweet onion (about 1.5 ounces/55g), finely chopped
- 2 cloves garlic minced
Balsamic Vinegar of Modena and Brown Sugar Sauce
- 3 tablespoons Aged Balsamic Vinegar of Modena PGI
- 3 tablespoons organic brown sugar
- ¼ cup water (60ml)
- 1 tablespoon low sodium soy sauce
- Cornstarch slurry: 1 tablespoon cornstarch + 1 tablespoon water
Sliders
- 6 mini buns
- 1 tablespoon olive oil divided
- Garlic powder and salt for topping on buns
- 12 pickle slices
- ¼ cup coleslaw mix (about 50g)
Instructions
- Drain and rinse the artichoke hearts. Make sure all water is properly drained. Use a sharp knife to slice it into long, shredded pieces (resembling a pulled pork).
- In a large container combine the shredded artichoke hearts, Aged Balsamic Vinegar of Modena PGI, black pepper, garlic powder, and onion powder. Mix to cover everything. Marinate for at least 20 minutes or as long as you like.
- Once you are done marinating add the oil, parsley, onion, garlic cloves, and marinated artichokes. Sauté over medium heat for 5 minutes until fragrant.
- Meanwhile, prepare the Balsamic Vinegar of Modena and brown sugar sauce by combining all ingredients in a medium bowl and whisking together. Make sure to prepare the cornstarch slurry in a smaller separate bowl and then add it to the sauce otherwise the cornstarch will clump.
- Add the sauce to the pan and simmer over medium low heat for 20 minutes until sauce is thickened. Stirring occasionally.
- Then you can bring the heat up to a medium high heat and let everything cook for about 5 minutes to get some crispier more caramelized bits if desired. Leave the artichoke alone and do not touch them while cooking, do keep an eye on it to prevent any burning. Taste it and add any extra seasonings you may like to preference.
- Then you can assemble the sliders. Cut the buns in half and lightly brush the tops with oil. Then sprinkle on a bit of garlic powder and salt to each bun. Scoop about 2 to 3 tablespoons of “pulled pork” onto the bun. Add a small handful of the coleslaw mix along with 2 pickle slices. Repeat until all are made and enjoy.
Notes
- Coleslaw mix just refers to the shredded lettuce and cabbage.
- Any leftover “pulled pork” will last in the fridge for about 3 to 4 days.
- You can also brush the tops of the buns with melted vegan butter.
So GOOD!!! My husband had 3 and wanted more…lol
Yay I am so glad you and him enjoyed it! thank you for trying it out and taking the time to leave a comment/review 🙂