Texas-Style Pulled Jackfruit with South Carolina Mustard BBQ Sauce

Texas-Style Pulled Jackfruit with South Carolina Mustard BBQ Sauce

A vibrant vegan BBQ featuring tender pulled jackfruit and creamy white beans, smothered in South Carolina's signature tangy mustard-based sauce. This Texas BBQ-inspired plant-based feast delivers exceptional protein whilst celebrating the bold, golden flavours of Carolina's beloved condiment tradition.

Ingredients
[ ] 2 tins young jackfruit (24 ounces each), drained and rinsed
[ ] 24 ounces no-chicken stock
[ ] 1 yellow onion, thinly sliced
[ ] 3 teaspoons extra-virgin olive oil, divided
[ ] 1 cup yellow mustard
[ ] ¼ cup apple cider vinegar
[ ] ½ cup white wine vinegar
[ ] 2 tablespoons packed brown sugar
[ ] 1 tablespoon vegan Worcestershire sauce
[ ] ½ teaspoon garlic powder
[ ] ½ teaspoon ground sea salt
[ ] 1 teaspoon hot sauce, optional
[ ] 1½ cups cooked white beans or chickpeas
[ ] 4 burger buns
[ ] Shredded cabbage, to serve

Instructions
[ ] 1. Heat 2 teaspoons of olive oil in a large saucepan over a medium heat. Add the sliced onion and fry gently for 4–5 minutes until softened and translucent.
[ ] 2. Add the drained jackfruit and no-chicken stock to the pan. Bring to the boil, then reduce the heat and simmer uncovered for 25–30 minutes until the jackfruit is very tender and most of the liquid has evaporated.
[ ] 3. Whilst the jackfruit simmers, prepare the mustard BBQ sauce: in a medium bowl, whisk together the yellow mustard, apple cider vinegar, white wine vinegar, brown sugar, vegan Worcestershire sauce, remaining 1 teaspoon olive oil, garlic powder, sea salt, and hot sauce if using. Set aside.
[ ] 4. Once the jackfruit is tender, use two forks to shred it directly in the pan, pulling it apart into stringy, pulled-pork-like strands.
[ ] 5. Add the cooked white beans or chickpeas to the shredded jackfruit and stir to combine.
[ ] 6. Pour the mustard BBQ sauce over the jackfruit and bean mixture. Stir well to coat everything evenly, then cook over a medium-low heat for 5–8 minutes, stirring occasionally, until the sauce thickens and clings to the jackfruit.
[ ] 7. Toast the burger buns if desired.
[ ] 8. Pile the pulled jackfruit mixture generously onto the bottom buns, top with shredded cabbage, and finish with the top buns. Serve immediately with extra BBQ sauce on the side.

https://www.cuisinesavvy.com/recipe/texas-style-pulled-jackfruit-with-south-carolina-mustard-bbq-sauce