Vegan Pulled Pork Sandwich

Jackfruit quickly became the new meat substitute on the scene when people realized they could make it into something resembling pulled pork. Unfortunately, I tried jackfruit and hated it. So instead of jackfruit we are using artichoke hearts.

RECIPE VIDEO

When I sat down to think about what could replace jackfruit, artichoke hearts seemed like the perfect solution. A sort of meaty vegetable, with layers, can create that shredded look, get a little caramelized and crispy. I used frozen artichoke hearts for this, which is what I would suggest doing. They don’t have any extra flavor from a marinade or oil and they are easier to work with.

I WAS SO IMPRESSED WITH HOW THIS TURNED OUT. I think you could give this to a non-vegan and they would definitely enjoy it. My non-vegan boyfriend ate it cold after it had been sitting out for at least 5 hours and really enjoyed it. While I don’t think you are tricking anyone into thinking it’s pork the artichoke just makes it seem less threatening than jackfruit (in my opinion).

The key to this tasting really good is your barbecue sauce. There are tons that are vegan friendly. I used one from Trader Joe’s. But there are plenty out there like this one from Annie’s, this one from Whole Foods or if you are feeling adventurous make your own!

INGREDIENTS

Cole Slaw
2 cups shredded cabbage blend, I use the one from Trader Joe’s (85g)
1 and a half cucumbers (115g)
½ cup hummus (119g)*
1 tbsp apple cider vinegar
3 tbsp water
Salt to taste
*you can use vegan mayo if you like, I am just not a fan.

Pulled Pork
1 box of frozen artichoke hearts (9 oz)
1 ½ cups vegan-friendly BBQ sauce (220g)
½ tsp olive oil

3 rolls
Pickles to top

METHOD

1. Cut cucumbers into matchsticks and if you have any big pieces of cabbage slice them as well.
2. In a big bowl add the hummus, apple cider vinegar, water and salt. Mix to combine until you get the consistency of salad dressing. It should be thick but also fluid and able to easily run off the spoon.
3. Add the cucumber and cabbage blend. Mix everything together. Set aside for at least a half hour or up to 5 hours.
4. Take your frozen artichokes and either thaw for 2-3 hours prior to using or microwave for 1-2 minutes.
5. Slice the artichoke hearts the long way from top to bottom. Since they are small you will only be able to slice them about 3 times. After you slice all of them you will end up with a bunch of long pieces of artichoke heart.
6. Taking a paper towel or towel and squeeze out the water. These have a lot of water in them and we need to get it out.
7. In a pan (I used my cast iron skillet for this) add the olive oil. Allow it to heat up on a medium heat.
8. Then add in the artichoke hearts and spread out throughout the whole pan. Flatten out the artichokes into the whole bottom of the pan and leave to cook for about 5-7 minutes. It will help draw the water out and get a few pieces crispy.
9. Lower the heat and then add your barbecue sauce. If your pan is too hot the sauce will burn up.
10. Toss the artichoke hearts in the sauce and flatten into the bottom of the pan again.
11. Low and slow is the name of the game now. Cook the artichoke hearts for at least 15-20 minutes on a low heat. If it is too hot the sauce will burn and will make the sugar in the sauce taste bad.
12. The longer you let this cook the more the flavors come out. The artichokes will begin to get crispy and caramelized along the edges.
13. To assemble your sandwich cut a roll in half. Add the artichokes, some coleslaw and pickles. Enjoy!

Makes 3 sandwiches with leftover coleslaw.

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