Plants, not pork.
The only difference is we use jackfruit instead ofpulled pork.
For those unfamiliar with jackfruit, let us introduce you to this versatile ingredient.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
A large tropical fruit native to Asia, jackfruit has a spiky exterior and bulbs with large seeds inside.
The texture is similar to shredded pork, which is why its a popular meat alternative.
Although jackfruit is sold both fresh and frozen, the canned option is often easiest to find.
Look for it in Asian grocery stores, on the international-foods aisle, or online.
Canned jackfruit comes in either a brine or syrup solution and needs to be rinsed before using.
Avoid the kind sold in syrup when making savory dishes.
Ingredients
2cupsthinly sliced red cabbage(from 1/2 small [1 1/2-lb.]
Pour boiling mixture over cabbage mixture in bowl; stir gently to combine.
Stir in cilantro, and set aside.
Using a knife, remove the solid core from shreddable outer parts of jackfruit pieces; set aside.
Remove any seedpods from outer parts, and set aside with cores.
Place remaining shreddable jackfruit parts in a medium bowl, and pull apart into small pieces.
Heat a large cast-iron skillet over medium-high.
Add jackfruit mixture, and press into an even layer with a spatula.
Cook over medium-high, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes.
Remove from heat; stir in brown sugar, paprika, and garlic powder.
Spread mayonnaise on bottom bun halves, and top evenly with jackfruit.
Drizzle with barbecue sauce, and top evenly with slaw.
Cover with top bun halves.
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
