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Jacked Up Pulled “Pork” Sandwich Free PD Recipe

This jacked-up sandwich has it going on! It has all the flavor and texture of traditional pulled pork, minus the fat, cholesterol and sugar of traditional barbecued pulled pork. Layer this slow-cooker special on a Protective Diet Onion Sandwich Roll and top it with some Creamy Coleslaw for an unforgettable plant-based meal

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Responses

  1. Pretty close, not too bad. good actually. I’m wondering if you could shred artichoke hearts for the same effect? So much easier to find artichoke hearts. Nice change from beans and tofu.

  2. Oh I found the Green Jackfruit on Amazon. This one was the only brand that only had the fruit and water. It comes with four cans and they are 17oz not the 20 but it didn’t seem to make a difference as there was plenty to go around at dinner.

    1. If you are practicing a Protective Diet and want the benefits of eliminating food cravings I would not eat Soy Curls. They contain food additives. The word textured in the ingredients is a code word the FDA allows for chemical food additives.

  3. Finally found the jackfruit (after asking) at the Asian market. This took some time to shred the jackfruit, because I had no idea what I was doing, but was much easier when I cut the hard ends of each piece. The rest of the recipe was very easy. We really liked it. I think we could throw this in the crockpot and take it to a party

  4. This recipe, like the crabby cakes really excited. Sometimes I wonder if I am not truly over my obsession with meat/fish. I don’t yearn for it on a regular basis, but get excited when I see meat like recipes posted. I have made pepperoni and sausage previously, but it required vital wheat gluten, which I now know is not on the PD list. See I am learning. While it took me a long time to FINALLY find jackfruit, I bought up a few cans to try those recipes that Julie made.

    Last night it was pulled pork…jacked up style. I had my doubts (again) as I started putting the recipe together and opened the can of pineapple. I figured I was going to be left with a very sweet pineappley taste. Lo and behold that was not the case in the end. As I work on the sauce, which came out thick I started in on the jackfruit, tearing and pulling while the sauce simmered.

    Correct if I am wrong, I only just using the upper portion of the jackfruit, right? Can the lower, harder part be used for something? Seems like a bit of waste. Now back to the sandwich. I tasted the sauce and was pleased with the flavor, it had quite a bit of heat associated with it. Then again I think I used more than a 1/4 teaspoon of red pepper flakes, I also thought it smelled great. My wife *sigh* said it was burning her eyes. Dunno…just a comment she made while I was cooking.

    Once the sauce was done, I poured it in the blender and let it do its thing. Once the sauce was done and waiting I finished up pulling the jackfruit apart and combined it all back in the pan and mixed. It was all I could do NOT to eat some right then and there. Thankfully I had to leave, so I placed it in the refrigerator to cool and come together.

    For dinner, about 4 hours later I put together my sandwiches. I was unable to find an oil-free buns, so I cheated (just a small cheat) and got some thin buns and heated up 2 small servings of pulled pork and placed them in place. I took some coleslaw and placed it on top. Of course I took a picture and shared it on the Facebook group.

    I really liked how the sandwiches came out. Sure it’s not pulled pork, but the flavors came together very well. The mix of spicy (pork mixture) with the cool of the slaw made for a very good sandwich. It was quite a bit of work, but this was a nice change of pace from some of the usual recipes I had been making recently. I will definitely give this another shot. One thing I am going to try is to thin down the BBQ sauce just a bit. I like my sauce both ways, thick or thin (not runny). Two thumbs up for this jacked up recipe. Thanks Julie!