Take a bite and be transported back to a summer BBQ or your favorite BBQ stand. I have so many memories of eating BBQ with my parents, it is one of my dad's favorites. Back then I held the slaw, but this year I made it and boy howdy are y'all in for a real treat! Some of the best food I ever had was in West Virginia, homemade from the sun brewing the tea to the fresh biscuits. Both our family's have Southern heritage so every now and then we have to have a savory classic! On the menu today is Vegan Pulled Pork.
There are SO many ways to make BBQ and with each variation brings a good meal in my opinion, so this is my variation. A twist on myoriginal recipe for an improved process and experience. This is a meal that will make your eyes roll back in your head as you privately dig into it! I found myself taking one bite thinking "Shut up!" and turning off the camera. It is so good. Gerald was sooo impressed and absolutely loved and devoured it! Nothing like southern cooking.
Adding fresh mayo-free coleslaw only ups the ante!
1/2 Green Cabbage
1/2 Red Cabbage
1/2 Cup Apple Cider Vingear
1/2-1 tsp Salt and Pepper (to taste)
3 Tbsp Coconut Sugar
3 Tbsp Olive Oil (try tahini, vegan yogurt, or lemon juice for oil-free)
2 Tbsp Dijon Mustard
Slice the cabbage and then chop. Place in a bowl, add the balance of the ingredients mix and cover. Place in the fridge for at least 2 hours. You can add carrots, onions and whatever else you'd like here.
Makes 4 Servings
1 Can Young Green Jackfruit or 1/2 Small Fresh Green Jackfruit
1 Tbsp Coconut Butter (vegetable oil or broth)
3 Cloves Garlic
Rub / Marinade:
2 tsp Paprika (Smoked if you have it)
1/2-1 tsp Salt, Pepper and Red Pepper Flakes or Ground Chili (to taste)
1 tsp Cumin
2 tsp Coconut Sugar
2 tsp Liquid Smoke (I chose Mesquite)
Special BBQ Sauce
1/2 Cup Vegan BBQ Sauce (Homemade or from the store)
1/4 Cup Apple Cider Vinegar
1 Tbsp Maple Syrup
Dash of Hot Sauce
Coleslaw (above or your favorite)
4 Buns (I used these!)
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