Better Than Pulled Pork, 100% Vegan Tacos | Exploration Lifestyle
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Better Than Pulled Pork, 100% Vegan Tacos

I remember watching Dominque Crenn on Chef’s Table talking about how the dishes she creates are a ‘vehicle to be connected to people’. ‘I’m serving a conversation and I want you to talk back to me’…’It’s not just my restaurant. It’s my house. And if you want to come to my house allow me to talk to you.’ she said.

For someone like me, who loves the experience of food ­– eating, sharing, preparing, nourishing and trying new things – the act of eating is often entertainment. Could there even be entertaining without food?!

My most favourite social outing is a meal with friends, and all of us mark special occasions by sharing meals and making them part of the ritual, from birthdays to weddings, graduations, other milestones and funerals. This act of breaking bread with loved-ones is important for community and connection, and so it’s my great honour to contribute to creating that for others through Firecracker Event.

… and also share that with you today, via this recipe – though, for most, the aim will be avoiding to break the ‘bread’ as you overload it with as much of these mind-blowing flavours as possible!

Ingredients

Corn tortillas

Sour cream or soy-based vegan sour cream to serve

 

For the Jackfruit ‘Pulled Pork’

2 cans Jackfruit, with cores removed

2 tbsp olive oil

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp chilli powder

2 tbsp tomato paste

¼ cup BBQ sauce

 

For the Slaw

¼ green cabbage, shredded

¼ white cabbage, shredded

2 bunches radishes, julienned

 

For the salsa

2 corn cobs

1 bunch coriander, chopped finely

1 bunch mint, chopped finely

Jalapeños, chopped finely

Lime juice to taste

 

For the Guacamole

2 ripe avocados

Green chilli, finely chopped

Lime juice to taste

 

Method

Heat two tablespoons of olive oil to heavy base pot/pan, add jackfruit ‘pulled pork’ spices and fry for one minute.

Stir in tomatoes paste and BBQ sauce before adding in the drained jackfruit, stirring with a wooden spoon to break it up. Reduce heat and cook for around 20 mins.

In the meantime, cut corn from the cobs and fry in pan until brown, add the rest of the salsa ingredients, and season with salt and pepper. Toss slaw and set aside.

Mash avocados with a fork and add green chilli and lime juice.

Use two forks to shred jackfruit before serving.

Warm the taco shells according to the package directions.

Place all components onto the table and have guest make their own.

This jackfruit ‘pulled pork’ is to die for! Napkin from I Love Linen. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.


Served with fresh slaw and salsa. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.


A build-your-own masterpiece. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.


Unforgettable tacos for one. Napkin from I Love Linen. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

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