Vegetarian Pulled Pork

You're probably asking: how do you make a vegetarian pulled pork sandwich? Especially one that looks nearly identical to real pulled pork!  The answer is Jackfruit. What is Jackfruit?  It is the fruit of a tree native to South and Southeast Asia, but it's also grown in India, Africa, and the Caribbean. Jackfruit can be eaten raw when ripe, and the flavor is a sweet mixture of pineapple, bananas, and apples. When it's unripe, it needs to be cooked.  Which brings us to the pulled "pork."

My husband, also a vegetarian, and his band played a wedding reception for a vegan bride.  The food service consisted of pulled pork and vegetarian pulled pork. He took one look at the vegetarian one and moved on, convinced someone was playing a joke. Later, he learned from the bride that it was in fact vegan, so he dove head-first into the BBQ Jackfruit.  This is how I learned about my new bestie, Mr. Jackfruit.

I have since done a lot of research on this very bizarre fruit, including buying one from the Indian market we frequent. Unfortunately it rotted within a few days so I didn't get a chance to cook with it. So I made a trip to the Asian market and purchased an obscene amount of canned Jackfruit and avoided the fresh ones. By the way, when fresh, they look like gigantic avocados with spikes all over. They truly are strange looking, and I'd be scared if I didn't know what they were.

I apologize for the terrible photo quality.  I had only my phone with me and I was getting dirty looks from the workers in the Asian market.  And forgive my thumb in the lower left.

And apparently there are quite a few vegetarians and vegans who can't eat Jackfruit, simply because it looks so much like pulled pork or chicken that it grosses them out too much.  I admit, I had a bit of the same reaction, but being the selfless human that I am, I took one for the team and plowed through.

This recipe is really 3 recipes in one. There's the dry rub, BBQ sauce, and pulled "pork" sandwiches. Feel free to substitute or eliminate the dry rub marinade time if you want. You can sub your favorite bottled BBQ sauce as well.

The dry rub and sauce is a bit spicy. If you don't like it as hot, reduce the amount of chili powder. If you like it sweeter, add more brown sugar. The recipe below is our favorite, but adjust to your family's tastes.

Vegetarian Pulled "Pork"
This recipe makes 8 healthy sized pulled "pork" sandwiches. You will have about 1/4 cup of dry rub left over for another use as well as 1 cup of sauce for serving with the sandwiches if someone likes them extra wet.

Dry Rub (makes about 1-1/4 c)
4 T. kosher salt
2 T. hot Mexican chili powder
2 T. onion powder
2 T. garlic powder
2 T. cumin
2 T. brown sugar
2 T. smoked paprika
1 T. celery salt
1 t. cayenne
1 t. black pepper

BBQ Sauce
1 T. vegetable oil
1/2 onion, diced
2 cloves garlic, minced
1/2 c. dry rub
2 c. ketchup
1/2 c. apple cider vinegar
1/4 c. molasses
1/2 t. liquid smoke

Jackfruit Pulled "Pork"
3 cans Jackfruit in brine or water, drained and rinsed
1/4 c. dry rub

Make the dry rub by combining all ingredients in a bowl.

In your slow cooker insert, toss together 1/4 c. dry rub and the rinsed and drained Jackfruit. Set aside while you make the sauce.

To make the BBQ Sauce,  heat the oil in a medium saucepan. Add the onion and saute 5-10 minutes or until softened and beginning to brown. Add the garlic and cook an additional 30 seconds. Mix in the dry rub and cook 30 seconds, stirring. Add in the remaining ingredients and simmer gently for 30 minutes (if you have time).

Set aside 1 cup or so of the sauce for serving, if desired. Pour the remaining sauce into the slow cooker insert with the Jackfruit. Add about 1/2 can of water and stir together. Set slow cooker to low and cook for 4-6 hours, stirring occasionally.

Serve piled on hamburger buns or in tacos.

Stuffed Peppers

I'm sorry.  I apologize for this super-long hiatus in posting.  Life has been, shall we say, really crazy lately. I've barely had time to brush my hair, let alone cook, photograph, and blog about some amazing foods.  I feel bad about the time that has passed since our last encounter.  It's way too long in my book, really.  Oh, FKS blog, how I've missed you.

As some of you know, I've started working again.  This was totally unplanned and quite the surprise.  I really love my job but working coupled with three kids, soccer practice and games, homecoming dances, band rehearsal and gigs, HOA duties, and just basically having a life is a difficult balance for me.  I don't know how you people do it.  I know there are bloggers out there who work full time, have 7 kids, a spouse, and a house full of animals and still manage to post 5 days a week.  Good luck to them and their blood pressure.

So here we are with a fantastic recipe for stuffed peppers.  I actually had never eaten them until I made this recipe.  Therefore, I don't have a great control for what they're supposed to taste like.  All I know is that these are really good.

The peppers are creamy and silky.  The stuffing is hearty and flavorful.  The sauce tastes like it's been simmering on Grandma's stove for 15 hours.  The best part is they cook in the slow-cooker for hours until perfection.  Really delicious on a chilly autumn evening.  It appears I've really been missing out all these years.

Stuffed Peppers
Serves 4

4 bell peppers - red, orange, and/or yellow
1-1/2 c. low-sodium chicken broth
3/4 c. arborio rice
8 oz. hot Italian sausage, casings removed
2 onions, chopped fine
6 cloves garlic, minced
1/2 t. dried oregano
1/8 t. crushed red pepper flakes
1 (28 oz) can crushed tomatoes
2-1/2 oz. grated Parmesan cheese (1-1/4 c.)
2 T. chopped fresh basil

Slice off the top half-inch of the peppers.  Seed the inside of the pepper cups.  Chop the pepper tops, excluding the stem.  In a large microwavable bowl, microwave the broth and rice for 13-15 minutes, until tender.

Meanwhile, cook the sausage in a large non-stick skillet until browned.  Drain, reserving fat in skillet.  Put sausage in the large bowl with the cooked rice.

Add onion and chopped pepper to skillet and cook until browned, 8-10 minutes.  Add garlic, oregano, pepper flakes, and season with salt and pepper.  Cook 30 seconds.  Add tomatoes, bring to a boil, and remove from heat.

Mix 1 cup of sauce and 1 cup cheese with the rice and sausage.  Pour the rest of the sauce into the slow-cooker.  Using a skewer, poke 4 holes in the bottom of each pepper cup.  Fill each one with the sausage mixture.  Place in slow-cooker.  Top each pepper with the remaining cheese.  Cover and cook on low for  4 to 4-1/2 hours until peppers are tender.

Once done, remove peppers to a plate.  Stir in the fresh basil to the sauce in the slow-cooker and serve with peppers.

Recipe from Cook's Country August/September '11