South Carolina Pulled BBQ from Great Vegan BBQ without A Grill

South Carolina Pulled BBQ from Great Vegan BBQ without A Grill
There is still plenty of time left in summer to step up your BBQ game! Plus the best thing about this recipe from the Great Vegan BBQ without a Grill is that no grill is required! 

I am a Texas girl and have always loved a good Texas style BBQ sauce. But this South Carolina style Pulled BBQ might have stolen my heart. It is tangy, with a little bit of heat and a whole lot of flavor.  

I can say with certainty that I am completely in love with this book from the masterminds behind the vegan blog, Veganosity.

“South Carolina and its mustard BBQ sauce will forever have a piece of my heart. My childhood family vacations to Myrtle Beach meant numerous stops at BBQ shacks, and this tangy sauce has always been one of my favorites. When I took the first bite of our vegan version I was stunned by how much it tasted like the sandwiches I remembered. Jackfruit is magical. When pulled, it truly replicates the texture of meat. Simmering it in the no-chicken broth makes shredding it easier and gives the fruit a mild and savory flavor. The mustard sauce is a departure from the red sauces that most people are used to. It has a tangy vinegar flavor that’s a fun change of pace from typically sweet BBQ sauce. You can make it and eat it immediately, but if you want the flavor to really develop, refrigerate it overnight.”
– Linda & Alex Meyer 

Serves 4

  • 1 cup (240 ml) yellow mustard
  • ¼ cup (60 ml) apple cider vinegar
  • ½ cup (120 ml) white wine vinegar
  • 3 tbsp (42 g) packed brown sugar
  • 1 tbsp (15 ml) vegan Worcestershire sauce (we use Annie’s brand)
  • 3 tsp (15 ml) extra-virgin olive oil, divided
  • ½ tsp garlic powder
  • ½ tsp ground sea salt
  • 1 tsp hot sauce (optional)
  • 2 (14-oz [400-g]) cans young jackfruit
  • 24 oz (720 ml) no-chicken broth
  • 1 yellow onion, thinly sliced
  • 4 hamburger buns (optional)
  • Shredded cabbage

 
Whisk the mustard, vinegars, brown sugar, Worcestershire sauce, 2 teaspoons (10 ml) of olive oil, garlic powder, sea salt and hot sauce in a saucepan until well combined. Bring to a boil and then reduce the heat and simmer for approximately 20 minutes, or until it thickens, stirring frequently. For best results, pour into a glass jar, cover with a lid and refrigerate overnight. This allows the flavors to mingle and intensify.

Drain and rinse the jackfruit well. Put the jackfruit and the broth in a large saucepan and stir to combine. Bring to a boil, then reduce and simmer for 1 hour. Drain the excess broth and shred the jackfruit. It should resemble pulled meat.

Heat 1 teaspoon of olive oil in a large skillet on medium-high heat. Add the onions and the jackfruit and cook until the onions are soft and the jackfruit begins to brown, approximately 8 minutes. Add 3 tablespoons (45 ml) of the BBQ sauce and stir until it’s fully incorporated into the jackfruit. Serve it on a bun or eat it plain, just make sure you spoon extra sauce on top. Add shredded cabbage for a fresh crunch.

Reprinted with permission from Great Vegan BBQ without A Grill by Linda and Alex Meyer, Page Street Publishing Co. 2018. Photo credit: Kelly Allison Photography. ​

(Disclaimer: I received a complimentary copy of the book. I was not paid to write this post and all the opinions are truly my own.)

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