Anything meat can do, plants can do better.
This isn’t news, but affirmation of fact. Brilliant marvels of engineering, science, and nutrition are bringing greater alternatives to the market every day, but sometimes it seems like the best substitutes have been right under our noses all along, growing in plain sight. Jackfruit is that underdog; the geeky guy in high school that ends up getting the girl and beating the popular kids at their own game. All it takes is a new perspective, some small insight and self-discovery, to unlock its full potential.
Though I adore eating the fresh, sweet fruit, the young, canned jackfruit in brine is the meat of the matter here. Slowly simmered in an aromatic marinade inspired by sweet tea, an irreplaceable summertime brew designed for maximum refreshment, these immature arils tenderize to a texture almost indistinguishable from pulled pork. Spiked with fresh lemon, it has a tart, sweet-and-sour balance, pulling out all the savory stops.
Deceptively simple, the ginger-scallion slaw is not to be underestimated, nor overlooked. Crisp, cooling, yet bright and invigorating in flavor, I could honestly just eat this by the bowlful. It’s an ideal foil to the richly meaty main, and truly completes this deeply satisfying sandwich.
Sugar is neither stranger nor foe to me. As a baker with a serious sweet tooth, I consider myself very lucky that it’s one ingredient that I don’t need to worry about. Many are far more sensitive, and it always bums me out when I can’t share my latest creations with them. For this dish, while you could use plain granulated sugar in a pinch, erythritol sweetens the deal. It’s not as sweet as table sugar, so it merely smooths out the harsh edges of the citrus and tea in this tangy marinade.
Life is sweeter when it can be shared. Meatless, sugarless, or otherwise, this is a dish that everyone can enjoy*.
*This is especially true if you use tamari instead of soy sauce and opt for gluten-free buns if wheat is an additional concern!
Sugar-Free Sweet Tea Pulled Jackfruit Sandwiches
Slowly simmered in an aromatic marinade inspired by sweet tea, jackfruit tenderizes to a texture almost indistinguishable from pulled pork. Spiked with fresh lemon, it has a tart, sweet-and-sour balance, pulling out all the savory stops.
Sugar-Free Sweet Tea Pulled Jackfruit:
- 1 Tablespoon Olive Oil
- 1/2 Medium Red Onion, Thinly Sliced (About 1 Cup)
- 2 Cloves Garlic, Minced
- 1 Teaspoon Black Tea Leaves
- 1/4 Cup Erythritol (or 3 Tablespoons Granulated Sugar if Not Sugar-Free)
- 1/4 Cup Lemon Juice
- 1/4 Cup Vegetable Stock
- 2 Tablespoons Soy Sauce
- 14 Ounces Young Jackfruit, Drained and Rinsed
- 1/2 Teaspoon Dried Rosemary, Crushed
- 1/4 Teaspoon Ground Black Pepper
- 1 Cup Roughly Chopped Scallions
- 1 Inch Fresh Ginger, Peeled and Chopped
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Rice Vinegar
- 1/4 Teaspoon Salt
- 1/4 Cup Olive Oil
- 1/2 Medium Head Green Cabbage, Shredded (about 6 Cups)
- 1 Cup Shredded Carrots
- 3 – 4 Sandwich Buns, for Serving
- Place a medium saucepan over moderate heat. Add the oil and onion, stirring periodically until softened and aromatic. Introduce the garlic and tea leaves next, cooking until golden all over. Give it time, because this could take 10 – 15 minutes to properly brown. Stir in the erythritol (or sugar, if you’re not worried about making this sugar-free) and then quickly deglaze by pouring in the lemon juice, vegetable stock, and soy sauce all at once. Thoroughly scrape the bottom of the pan to make sure that nothing is sticking and burning.
- Add the jackfruit, rosemary, and pepper next, stirring gently to incorporate without splashing. Turn down the heat to medium-low and simmer until most of the liquid evaporates; about 20 – 30 minutes. Use the side of your spatula to roughly mash/shred the jackfruit once it’s fork-tender.
- For the slaw, toss the scallions, ginger, lemon juice, vinegar, and salt into your blender. Pulse to break down the more fibrous aromatics, pausing to scrape down the sides of the container if needed. With the motor running, slowly stream in the olive oil to achieve a creamy emulsification. Pour the dressing over the cabbage and carrots in a large bowl, mixing to thoroughly coat all of the veggie shreds.
- To serve, lightly toast the buns and top with generous spoonfuls of the stewed jackfruit and slaw. Devour immediately! These are unapologetically messy sandwiches, so don’t be afraid to dive right in trying to be dainty about it. The buns will only grow progressively more soggy once fully assembled.
Use tamari instead of soy sauce and opt for gluten-free buns to make this recipe gluten-free.
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Amount Per Serving: Calories: 430Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 943mgCarbohydrates: 58gFiber: 5gSugar: 23gProtein: 8g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.