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Jackfruit pulled pork has never tasted so good
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Full of toasted peppers, absolutely delicious. Jackfruit pulled pork with a Southwest-style brazing liquid
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We're going to use half of this onion in the marinade and the other half in our actual brazing of jackfruit
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Just going to give a quick slice. We're going to lightly caramelize our onion
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and garlic. We have five cloves of garlic. We're just going to do a little slice on the garlic
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We're all going to be pureed together. Two tablespoons of olive oil. We're going to add our onion
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We're going to allow the onions and garlic to just pick up a little bit of color. Season with a
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pinch of salt. We're going to add our miso. We're going to
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Reduce the heat. Continuing the toasting of the onions, the garlic, and now the miso
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Now we're going to add our peppers. I'm just going to cut them into strips. We could toast
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the peppers. We should be able to smell a little bit of sweetness coming from our miso and
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onions a little bit of smokiness from the peppers A whole lot of A whole lot of a lot of earthiness This is where we need to have a little bit of patience We don want the pan too hot It burn the peppers and the miso
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We need it hot enough so that it continues to toast our peppers and onions and miso
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The whole mixture. And go our raisins, quarter cup. A tablespoon of brown sugar
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We're going to add our rice, wine, vinegar. Our black vinegar. Kind of clean up the bottom of the peasant
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pan, we have some caramelization happening from the sugar, the raisins, the miso
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We're going to add our vegetable stock. We're going to allow this to summer for roughly five minutes
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Everything should be nice and tender. We do not want the liquid to reduce
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The onions are nice and tender. The peppers are tender. It smells absolutely amazing
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We're going to add the mixture to our high-speed blender. puree until smooth. So beautiful. The color is amazing. The aroma is amazing. It is going to make for one of the most delicious jackfruit pulled pork. And we're going to just simply cut the shatakis into strips. It's definitely a little more than two cups. But you know what? Whatever. I'm here for more shatakis
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Chitakees are cut. We're going to slice our remaining onion. We have our jackfruit which I drained rinsed and have been just letting it rest on a paper towel We going to add two tablespoons olive oil And with the shatakis season our mushrooms just a pinch
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We might have to add just another little drizzle of oil because the mushrooms tend to absorb the oil
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I'm just looking for the mushrooms to pick up a little bit of color, maybe even release a touch of their liquid
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but my pan's pretty hot. We're gonna add our onion at this stage
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Shataki's look great, onions look great. Now we're gonna add our jackfruit
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And we're gonna add our beautiful brazing liquid. We might have to add a little bit of stock to this mixture
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since it is going to simmer for roughly 45 minutes. So I'm going to add roughly half a cup
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All right, we're going to cover that up and then we'll check again in, you know
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10, 15 minutes make sure our liquid looks good. That's perfect right there
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Jack Fruit is looking like it is just about done. Now what we're looking for is we just gently push down with our four
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down with our fork and the jackfruit starts to fall apart. We're going to just kind of
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gently pull the jackfruit apart so it shreds and we going to allow the mixture to cook for about another five minutes altogether All the jackfruit has been shredded It looks great After having that taste I think we need to just add a little pinch of salt
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It's going to bring up some of the flavor. Since we were already using Wahio peppers
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I decided to go ahead and make our Wahio pepper sauce. Creamy, delicious, spicy
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I always like to be a little bit generous with this sauce because it's just so good
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Then we're going to put a nice spoonful of our jackfruit right on top
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Make sure we have our shataki mushrooms in there. And we have a very simple salad of shredded cabbage, a little drizzle of olive oil
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and chili lime seasoning. And of course we have to put sauce on the top bun as well
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Now all we have to do, put our bun on top, and there we have it
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Only thing left to do is take a bite, and I can't wait
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That was so delicious, I had to eat the whole thing. It's gone, it's done
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You guys are going to love the recipe. It's going to work with enchiladas, tacos, a salad
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It is some of the best jackfruit pulled park I've ever had, so go and make it
