The Ultimate Jerk- BBQ Vegan Pulled "Pork"
Smoky jerk spice, sticky BBQ, and that pull-apart texture you crave — this jerk-BBQ vegan pulled "pork" is pure BANGIN. Jackfruit brings the shred, slow-roasted king oyster mushrooms bring the meaty bite, and the jerk-BBQ glaze brings the fire.
Pile it on buns, stuff it into tacos, or eat it straight from the pan. We won't tell.
Watch it made
Directions
- Preheat the oven to 300°F.
- In a small bowl, combine the jerk seasoning with avocado oil to make a paste. Stir until smooth, adding more oil if needed.
- Slice the king oyster mushrooms thinly and brush both sides with the jerk paste. Bake for 1 hour.
- While the mushrooms roast, prep the jackfruit: drain and rinse it, remove the seeds, and cut off the hard ends.
- Heat a medium saucepan over medium heat with 2 Tbsp of oil. Add the chopped onion and garlic cloves and cook until fragrant.
- Add the jackfruit and stir to combine, then stir in 2 Tbsp of the jerk sauce.
- Add 1 cup of vegetable broth (or no-chicken broth) and cook until most of the liquid has evaporated. Set aside.
- Once the mushrooms are out of the oven, use two forks to pull them apart until completely shredded.
- Pour the BBQ sauce into a saucepan over medium heat and stir in 1 tsp of jerk sauce. Cook until the sauce begins to bubble.
- Combine the jackfruit and shredded mushrooms in a pan. Pour in about 1/2 cup of the jerk BBQ sauce and stir to combine.
- Spread the mixture on a nonstick baking pan or parchment-lined sheet and bake at 400°F for 1 hour.
- Pour over the remaining sauce and bake for an additional 10 minutes.
- When done, stir, serve, and enjoy!
