Category, , , DifficultyBeginner

We first made this with our French friend Alex. We were very suspicious of it, but it turned out amazing - super-tasty and good enough to fool even the most carnivorous of your friends. You will need a tin of unripe green jackfruit, which is readily available in Asian stores or online.

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

For the pulled pork
 400 g 1 x 400g tin of unripe green jackfruit
 2 tsp ground smoked paprika
 3 cloves of garlic, crushed
 4 tbsp tamari/soy sauce
 2 tbsp tomato purée
 2 tbsp cider vinegar
 2 tbsp neutral-tasting oil (e.g. sunflower oil)
 4 tbsp water
 2 tsp maple syrup/agave syrup
To Serve
 4 burger buns
 ¼ portion of vegan coleslaw
 a handful of rocket leaves
 1 ripe avocado

1

Preheat oven to 200℃/400℉/Gas Mark 6.

2

Shred the jackfruit into thin little strips, pulling it apart with your hands and removing any seeds or tough ligament-type bits, as these can be too chewy, then roughly chop. Transfer to a colander and rinse under cold water, then set aside.

3

Now make a barbecue sauce. Put the paprika, garlic, tamari, tomato purée, vinegar, oil, water and maple syrup into a medium-size bowl and mix well using a fork. Add the jackfruit, mixing very well and your hands to coat it all with the sauce. (Marinate in the fridge for 30 minutes or overnight if you have time) Spread the marinated jackfruit out well on a baking tray and bake in the preheated over for 15 minutes, or until it smells amazing and is starting to brown and crisp up slightly.

4

Now assemble the burgers. Put a healthy serving of pulled pork into each burger bun along with a good couple of spoonfuls of coleslaw and some rocket leaves. Also goes well with slices of ripe avocado.

Ingredients

For the pulled pork
 400 g 1 x 400g tin of unripe green jackfruit
 2 tsp ground smoked paprika
 3 cloves of garlic, crushed
 4 tbsp tamari/soy sauce
 2 tbsp tomato purée
 2 tbsp cider vinegar
 2 tbsp neutral-tasting oil (e.g. sunflower oil)
 4 tbsp water
 2 tsp maple syrup/agave syrup
To Serve
 4 burger buns
 ¼ portion of vegan coleslaw
 a handful of rocket leaves
 1 ripe avocado

Directions

1

Preheat oven to 200℃/400℉/Gas Mark 6.

2

Shred the jackfruit into thin little strips, pulling it apart with your hands and removing any seeds or tough ligament-type bits, as these can be too chewy, then roughly chop. Transfer to a colander and rinse under cold water, then set aside.

3

Now make a barbecue sauce. Put the paprika, garlic, tamari, tomato purée, vinegar, oil, water and maple syrup into a medium-size bowl and mix well using a fork. Add the jackfruit, mixing very well and your hands to coat it all with the sauce. (Marinate in the fridge for 30 minutes or overnight if you have time) Spread the marinated jackfruit out well on a baking tray and bake in the preheated over for 15 minutes, or until it smells amazing and is starting to brown and crisp up slightly.

4

Now assemble the burgers. Put a healthy serving of pulled pork into each burger bun along with a good couple of spoonfuls of coleslaw and some rocket leaves. Also goes well with slices of ripe avocado.

‘Pulled Pork’ Burger

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