Jackfruit Pulled Pork and Rice Bowl
There is something about Zinfandel and BBQ that just makes a perfect match. Except for that time I was in Florida and the server brought me white zinfandel instead of red. I guess he didn’t get the memo that white zinfandel hasn’t been popular since the ’80s!
I love to cook with Jackfruit. It is a great pork substitute that is very versatile. The first time I cooked with it I was super intimidated. I thought, “How is fruit supposed to taste like pork?” Its actually not fruity at all and oddly resembles shredded pork. You can make this jackfruit over brown rice or cauliflower rice. Or throw it in a corn tortilla for some bomb ass tacos!
I paired this Jackfruit Pulled Pork and Rice Bowl with the 2018 Gallivant Zinfandel from McDowell Valley, California. It has notes of strawberry compote, blackberry and a hint of clove and tobacco. The sweet and spicy combo brought out the sweet and savory flavors of the bbq sauce. This wine is 85% Zinfandel and 15% Petite Sirah.
Get this zinfandel for only $20! A serious steal for high quality, organic, vegan wine with zero chemicals, or added sugar.
For the pulled pork:
-2 cans water-packed young green jackfruit, drained and rinsed
-2 tablespoons coconut oil
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/4 teaspoon sea salt
-2 cups bbq sauce (or more if you like it extra saucy)
For the Rice:
-2 tablespoons vegan butter
-10 oz frozen cauliflower rice (or brown rice)
-1/4 cup chopped fresh lime juice
-1 teaspoon of sea salt
-pepper to taste
-1/2 vegan mayo
-1/4 cup vegan butter, melted
-1 teaspoon smoked paprika
-1/2 teaspoon garlic powder
-1 scallion, thinly sliced
-1/4 cup chopped cilantro
-5 tablespoons hulled pumpkin seeds
1. For the pulled pork, dry the jackfruit, then trim off the hard end and discard. Tear the jackfruit into smaller pieces.
2. In a large skillet, heat the coconut oil over medium heat. Add the jackfruit, garlic powder, onion powder, and salt. Mix to coat and cook, stirring occasionally, until seared a golden brown, 2-3 minutes.
3. Add barbeque sauce and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, until the pork is tender. Shred with a fork.
4. For the rice: In a large skillet, melt the butter over medium heat. Add the cauliflower rice and coat in the butter. Let sear for 3 minutes. Add the cilantro, lime, salt, and pepper and stir to combine. Remove from heat.
5. Assemble the bowls: In a small bowl, whisk together the sauce ingredients. Divide rice among bowls and top each with pulled jackfruit. Garnish with scallions, cilantro, pumpkin seeds, and lime wedges.
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