Vegan Pulled Pork in Steamed Buns

Barbecue is really one of the only "meaty" things I crave...something about that sweet, salty, spicy, sticky goodness. I found several brands of canned young jackfruit in water/brine at my local Korean market and I tried every brand—didn't find much of a difference between them. On a very positive note, it's an inexpensive ingredient—about one dollar per 15-oz. can.

As the jackfruit cooks, it sort of pulls apart just like pork might. I love spicy Texas barbecue sauce, but also love Korean barbecue sauce if I am using steamed buns. Choose your favorite sauce. This is excellent on steamed buns*, in tacos, in a sandwich, or served over steamed rice.

Ingredients

2 15-oz. cans of young jackfruit in water, drained and roughly chopped
2 cups oyster mushrooms, sliced
1 cup cremini mushrooms, sliced
1 16-oz. bottle of your favorite barbecue sauce
1/2 cup carrots, shredded
1 medium red onion, finely chopped
1 Thai chile, seeded and finely chopped
1 bunch scallion, thinly sliced (reserve some for garnish)
2 radishes, thinly sliced, for garnish

Method

1. In a large (preferably cast-iron) skillet, heat 2 tbsp. olive oil on med-high heat and sauté the mushrooms until golden brown. Remove mushrooms from pan and set aside.

2. In the same skillet, add another 1-2 tbsp. olive oil and sauté the onions, carrots, and Thai chile for about 5 minutes. Add the jackfruit to the pan and, as it cooks, begin to smash the jackfruit with the back of a wooden spoon and allow it to pull apart. Cook on medium heat for about 5 minutes. 

3. Add the mushrooms back to the pan as well as one cup of the barbecue sauce and reduce the heat to medium-low. Stirring occasionally, allow the mixture to simmer for 5-10 minutes until the sauce thickens. Continue to smash the jackfruit with the back of a wooden spoon as it softens. 

4. Turn off the heat and stir in the remaining barbecue sauce as well as most of the scallions (just reserve a few pinches for garnish). 

Garnish with sliced radish and scallion and serve whichever way you prefer!

*I use David Chang/Momofuku's recipe for steamed buns, but you can often find frozen buns at a Chinese grocery store.