Pulled Pork & Jackfruit Sliders
400g
400
CO2
25%
kcal
25%
Protein
50%
Fat
Carbs
Sliders got their name in the US Navy canteens of the 1940s, who would serve up mini beef burgers so greasy the sailors said they would slide down in just one bite. Our sliders are far from greasy; they are filled with tangy rich pork, melt in the mouth jackfruit, and crunchy fresh slaw. The perfect balance of sweet and savory.
Climate Kitchen Hacks: We switch out the beef from traditional slider recipes and replace it with pulled pork and jackfruit to reduce the carbon footprint whilst supercharging the plant-based goodness. You can also eliminate the mayo from the slaw because the pulled pork is so deliciously moist. The same serving size has an 80% lower carbon footprint, 10% fewer calories, and 30% less fat than your average beef slider recipe.
Ingredients:
For the pulled pork:
1 can of young green jackfruit (400g, 200g drained)
1 cup (240ml) chicken broth/stock
2 tbsp (30ml) white wine vinegar
1/2 cup (120g) ketchup
1 tbsp apple sauce
2 tbsp light brown sugar
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne chili pepper
A pinch of pepper
1 lb (500g) small pork loin
12 slider buns
For the No-Mayo Slaw:
1/2 head small green cabbage (400g), very finely shredded
1/2 cup (120g) carrots, very finely shredded
1 small apple, very finely shredded
2-3 spring/green onions (50g, ½ cup), sliced length ways
1 tbsp (15ml) white wine vinegar
1 tsp (5ml) mustard
2 tbsp olive oil
Salt and pepper, to taste
Serves: 8 (snack)
Prep Time: 30 mins
Cooking Time: 4 hours
Instructions:
Assemble, measure, and prepare the ingredients.
Preheat your fan assisted oven to 300°F / 150°C / Gas mark 2 (for a non-fan oven 325°F / 170°C / Gas mark 3).
Drain and rinse the jackfruit in cold water. Place the jackfruit inside soft kitchen paper or an old tea-towel and gently bash with a rolling pin - this will break-up the tougher parts of the jack fruit whilst also partly drying the fruit and allowing it to absorb all the delicious flavors from the sauce.
In a bowl, mix the broth/stock, vinegar, ketchup, apple sauce, brown sugar, Worcestershire sauce, paprika, garlic powder, cayenne pepper, and pepper.
Place the pork shoulder and drained/rinsed jackfruit in a baking dish (we find a loaf tray works really well because it fills up high to keep the pork tender) and pour the marinade over it.
Cover the dish with foil and bake in the preheated oven for 3-4 hours, or until the pork is tender and falling apart.
Meanwhile mix the shredded cabbage, carrot, spring onion, and apple in a bowl with the vinegar, mustard, and olive oil. Season with salt and pepper to taste. Cover and leave in the refrigerator whilst the pork is cooking to let the vinegar soften the vegetables.
Remove the pork/jackfruit from the oven and let it cool for a few minutes. Transfer the meat and jackfruit to a bowl and, using two forks, shred the pork and jackfruit, discarding any fat or bones. Spoon the sauce from the roasting tray over the top of the shredded pork to add extra moisture and flavor - but make sure you don’t leave the pork so wet it soaks through the bread buns.
Heat a large skillet over medium heat and place the slider buns, cut side down, in the skillet. Cook until the buns are toasted.
Assemble the sliders by placing a generous amount of pulled pork on the bottom half of each bun. Top with the no-mayo slaw and place the other half of the bun on top.
Happy Sliding!
