Carolina Pulled “Pork” Sandwich

Ingredients

• Jackfruit, Young green

  canned in brine

  566g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Hard rolls

  (includes kaiser)

  4 roll or 228g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Vinegar

  Cider

  1 tsp or 5g

• Canola oil

  1 tsp or 5g

• Tamarind Paste

  Sainsbury's

  ½ tsp or 5g

• Water

  Plain, clean water

  ¼ cup or 59g

• Maple syrups

  2 tsp or 13g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tbsp or 3g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Onion powder

  Spices

  ⅛ tsp or 0.3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat oven to 400 degrees. Add onion to a skillet over medium low and heat until it is caramelized and browned. Add garlic for the last minute or so, until fragrant.
2. Mix together dry rub spices and toss jackfruit pieces in mixture until coated. Add to a medium saucepan and heat over medium heat for about five minutes to toast spices.
3. Mix together wet sauce ingredients and add to saucepan, along with onion and garlic. Simmer jackfruit in sauce for 15-30 minutes until well heated and softened. Using a fork, shred the jackfruit pieces into small stringy bits. Spread mixture evenly on a cookie sheet and bake for 15 minutes until slightly dried out and toughened.
4. Divide evenly amongst your bread or rolls and serve!