The Ultimate Jerk- BBQ Vegan Pulled "Pork"

Name: The Ultimate Jerk- BBQ Vegan Pulled "Pork"
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Jamaican
Ingredients: 1/4 cup avocado oil or oil of your choice; 1 can unsweetened jackfruit in brine; 2–3 king oyster mushrooms, sliced thinly; 4 garlic cloves; No-chicken bouillon paste or vegetable broth; 1 bottle of your favorite BBQ sauce; 3 Tbsp jerk paste or jerk seasoning; 1 small onion, chopped; 1 Tbsp garlic powder; 2 tsp dried thyme; 2 tsp cayenne pepper; 2 tsp onion powder; 2 tsp dried parsley; 2 tsp sugar; 2 tsp salt; 1 tsp paprika; 1 tsp ground allspice; 1/2 tsp black pepper; 1/2 tsp dried crushed red pepper; 1/2 tsp ground nutmeg; 1/4 tsp ground cinnamon

April 16, 2022MainsBy Carlos + Dominique

Serves 4Prep 20 minCook 2 hr 25 minTotal 2 hr 45 min

Prep and cook times are estimates — every kitchen moves at its own pace. None significant beyond stated cooks.

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The Ultimate Jerk- BBQ Vegan Pulled "Pork"

Smoky jerk spice, sticky BBQ, and that pull-apart texture you crave — this jerk-BBQ vegan pulled "pork" is pure BANGIN. Jackfruit brings the shred, slow-roasted king oyster mushrooms bring the meaty bite, and the jerk-BBQ glaze brings the fire.

Pile it on buns, stuff it into tacos, or eat it straight from the pan. We won't tell.

Watch it made

Directions

Preheat the oven to 300°F.
In a small bowl, combine the jerk seasoning with avocado oil to make a paste. Stir until smooth, adding more oil if needed.
Slice the king oyster mushrooms thinly and brush both sides with the jerk paste. Bake for 1 hour. Optional: can't find king oyster mushrooms? Use 2 cans of jackfruit instead — and vice versa. Pour the jerk paste over whichever you use; check local Asian markets for king oysters.
While the mushrooms roast, prep the jackfruit: drain and rinse it, remove the seeds, and cut off the hard ends. Optional: if using fresh jackfruit, give yourself extra time for seed removal and cutting the pods — boiling it first speeds up the second oven cook.
Heat a medium saucepan over medium heat with 2 Tbsp of oil. Add the chopped onion and garlic cloves and cook until fragrant.
Add the jackfruit and stir to combine, then stir in 2 Tbsp of the jerk paste.
Add 1 cup of vegetable broth (or no-chicken broth) and cook until most of the liquid has evaporated. Set aside.
Once the mushrooms are out of the oven, use two forks to pull them apart until completely shredded.
Pour the BBQ sauce into a saucepan over medium heat and stir in 1 tsp of jerk paste. Cook until the sauce begins to bubble. Optional: add a few drops of liquid smoke to the BBQ sauce mix — it deepens the smoke the oven alone can’t give. Optional: too spicy? Leave the jerk seasoning out of the BBQ sauce — and if you are making the jerk spice mix from scratch, omit the cayenne or use just 1 tsp.
Combine the jackfruit and shredded mushrooms in a pan. Pour in about 1/2 cup of the jerk BBQ sauce and stir to combine.
Spread the mixture on a nonstick baking pan or parchment-lined sheet and bake at 400°F for 1 hour.
Pour over the remaining sauce and bake for an additional 10 minutes. Optional: broil 2–3 minutes at the end for burnt-end edges — crispy caramelized bits against the soft shred; the texture contrast is the best part of real pulled pork.
When done, stir, serve, and enjoy!