I’m not really one for overly patriotic holidays, but I am one for outdoor fiestas (see: Memorial Day).
I attempted to make vegan pulled pork the summer after I first turned vegan. It quite promptly fell apart and the “pork” ingredients were not exactly blended to success. But then, I practiced cooking with new ingredients, and I improved.
This recipe from the blog Eating Appalachia is a great one for cookouts, and is gourmet enough for the 4th of July foodie in you. (Because who doesn’t love an excuse to use rhubarb?) Additionally, this recipe doesn’t rely on fake meats, which are great in their own right, but it’s always nice to see someone get creative with unique ingredients!
Vegan Pulled Pork with Rhubarb BBQ Sauce
To make the “pulled pork”:
- 1 can jackfruit (Or you could go for the real deal. If you are using a can, don’t get anything involving the word “syrup.”)
- 1/2 onion, sliced
- 1 tbsp. coconut oil
- Put a tablespoon of coconut oil in a frying pan on medium heat.
- Saute onions until they reach a “pearly” quality.
- Drain and rinse the jackfruit (or wash and chop if you went au naturel.) Halves or quarter-sized will be fine.
- Place jackfruit in pan with the onions. Saute for 15-20 minutes. The jackfruit is done when it wilts and separates. You can help the process along by breaking up the jackfruit pieces with your spatula.
- Add water to jackfruit to keep it from burning, if needed.
- Remove from heat and set aside.
- Rhubarb, chopped into equal pieces. (A handful will do the trick.)
- 1/2 large red onion, diced
- 2-3 chipotle peppers, chopped
- 3/4 c apple cider vinegar (or whatever you have on hand)
- 1/2 c brown sugar
- 1 tbsp dijon mustard
- 1 tsp vegan Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp salt
- Combine all ingredients in a pot until soft, adding enough water to cover rhubarb and ingredients.
- Bring to a boil, then simmer for 30-40 minutes.
- Transfer to a food processor or blender once ingredients are soft.
- Blend until smooth. Set aside.
Image Credit: Flickr Creative Commons, Timothy K. Hamilton