Spicy BBQ Pulled Pork Jackfruit Portobello Buns (Gluten-Free, Paleo, Vegan)
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Spicy BBQ Pulled Pork Jackfruit Portobello Buns are a funky Paleo and vegan take on the traditional Pulled Pork Sliders. Perfect for a summer BBQ!
For the spice mix:
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • ¾-1 tsp sea salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • ¼ tsp mustard powder
  • ¼ tsp dried oregano or thyme
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp ancho/chilli flakes
For the pulled 'pork':
  • ½ large onion
  • ½" fresh root ginger (peeled)
  • 1 clove garlic
  • 3 tbsp coconut oil
  • 400g tinned young green jackfruit (preferably in water, not brine)
  • ¼ cup coconut sugar
  • ¼ cup pineapple juice
  • 1 tbsp tomato paste
  • 200g chopped tomatoes
  • 2-3 tbsp apple cider vinegar
  • 1 tsp liquid smoke (optional)
  • ½-1 tsp blackstrap molasses
  • 1 tbsp agave nectar
For the Portobello Buns:
  • 8 large Portobello mushrooms
  • 1 tbsp olive oil
  • 1 tbsp white sesame seeds
For the salad:
  • Juice of 1 lime
  • 1 ripe avocado (de-seeded and sliced into eighths lengthways)
  • 1 red onion (finely sliced)
  • 1 tomato (finely sliced)
  • 1 tin pineapple pieces (in juice)
  • 1 red chilli (de-seeded and finely sliced)
  • 2 handfuls rocket leaves
  • 25g fresh coriander (roughly chopped)
  1. Start by mixing together all of the ingredients for your spice mix and set to one side. Next, drain and rinse your tinned jackfruit and cut into smaller pieces from the core outward. If it has been stored in brine be sure to soak in a large bowl of cold water for 20 minutes to remove the salt.
  2. Place your onion, root ginger, and garlic into the bowl of your food processor and process until finely minced.
  3. In a medium-sized, heavy bottomed pan add 2 tbsp of your coconut oil and place on a low to medium heat. Once melted add your minced onion mixture and fry until golden, stirring frequently. Add your spice mix and the remaining 1 tbsp of coconut oil and stir. Fry for a further 1 minute.
  4. Add your jackfruit pieces, stir, then add your coconut sugar and cook for another minute, stirring the whole time. Drain off the juice from your tinned pineapple and add ¼ cup to the mixture as well as your tomato paste. Stir then cook for a further 3 minutes.
  5. Add your tinned tomatoes, apple cider vinegar, molasses and liquid smoke. Cover and cook for 20-30 minutes until most of the liquid has been reduced and the jackfruit is tender. Be sure to stir every 5 minutes.
  6. Uncover, add 1 tbsp of agave nectar or maple syrup and cook for 5-10 more minutes until fully reduced and the jackfruit is soft. If you prefer a tangier BBQ sauce flavour add another 1 tsp of apple cider vinegar when you add the agave/maple syrup.
  7. Remove from the heat, leave to cool for a few minutes. Transfer to a large plate and use two forks to pull apart the jackfruit. Place one fork into the core (the meatier looking part) and pull away with the other fork to fray out the ends, you can then pull apart lengthways in order to shred the jackfruit fully.
  8. You can start making your portobello buns whilst you are cooking your jackfruit or after you have shredded it. It's totally up to you. Pre-heat your oven to 180°C/350°F/Gas Mark 4 and line a baking tray with tin foil, shiny side up. Remove the stalks from your mushrooms, rub with a little olive oil, and lay them cap down. Place into the oven and cook for 20-30 minutes until the mushrooms are no longer losing water at a rapid rate. You may want to drain the water from the tray every 5-10 minutes to speed up the process. Remove from the oven, blot with kitchen towel then rub a little olive oil over 4 of the caps and sprinkle sesame seeds. These will be the tops of your buns. Leave to cool for 5 minutes.
  9. Whilst your mushrooms are baking prepare your vegetables. Take your avocado pieces and pour over the lime juice to prevent browning and set everything to one side to make your burgers easier to assemble.
  10. Take your mushroom caps without the sesame seeds and spoon over a super generous spoonful of your BBQ jackfruit. Place your red onion, tomato, pineapple, rocket, coriander, and marinated avocado on top then take your sesame sprinkled mushroom caps and firmly press on top whilst holding the side of the burger to prevent it from falling. If you feel that your burgers aren't stable place a large wooden skewer through the middle to keep it in place. Enjoy!
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

If you want to make shredding the jackfruit quicker then cut away the core from every jackfruit piece and either discard or finely slice before cooking!
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/spicy-bbq-pulled-pork-jackfruit-portobello-buns-gluten-free-paleo-vegan/