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.
– Linda & Alex Meyer
- 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.)
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>