Reduced Sugar Sweet Tea Pulled Jackfruit

Reduced Sugar Sweet Tea Pulled Jackfruit

Rating

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
Sugar-Free Sweet Tea Pulled Jackfruit
 1 tbsp olive oil
 0.50 medium red onion (thinly Sliced about 1 cup)
 2 cloves garlic (minced)
 1 tsp black tea leaves
 0.25 cup Erysweet
 0.25 cup lemon juice
 0.25 cup vegetable stock
 2 tbsp soy sauce
 14 young jackfruit (drained and rinsed)
 0.50 tsp dried rosemary, (crushed)
 0.25 tsp ground black pepper
Ginger-Scallion Slaw
 1 cup scallions (roughly chopped)
 1 inch fresh ginger (peeled and chopped)
 2 tbsp lemon juice
 2 tbsp rice vinegar
 0.25 tsp salt
 0.25 cup olive oil
 0.50 medium head green cabbage (shredded about 6 cups)
 1 cup shredded carrots
Sugar-Free Sweet Tea Pulled Jackfruit
1

Place a medium saucepan over moderate heat.

2

Add the oil and onion, stirring periodically until softened and aromatic.

3

Introduce the garlic and tea leaves next, cooking until golden all over.

4

Give it time, because this could take 10 – 15 minutes to properly brown.

5

Stir in the Erysweet and then quickly deglaze by pouring in the lemon juice, vegetable stock, and soy sauce all at once.

6

Thoroughly scrape the bottom of the pan to make sure that nothing is sticking and burning.

7

Add the jackfruit, rosemary, and pepper next, stirring gently to incorporate without splashing.

8

Turn down the heat to medium-low and simmer until most of the liquid evaporates; about 20 – 30 minutes.

9

Use the side of your spatula to roughly mash/shred the jackfruit once it’s fork-tender.

For the Slaw
10

Toss the scallions, ginger, lemon juice, vinegar, and salt into your blender.

11

Pulse to break down the more fibrous aromatics, pausing to scrape down the sides of the container if needed.

12

With the motor running, slowly stream in the olive oil to achieve a creamy emulsification.

13

Pour the dressing over the cabbage and carrots in a large bowl, mixing to thoroughly coat all of the veggie shreds.

To serve
14

Lightly toast the buns and top with generous spoonfuls of the stewed jackfruit and slaw. Devour immediately!

15

These are unapologetically messy sandwiches, so don’t be afraid to dive right in trying to be dainty about it.

16

The buns will only grow progressively more soggy once fully assembled.

17

Enjoy!

Ingredients

Sugar-Free Sweet Tea Pulled Jackfruit
 1 tbsp olive oil
 0.50 medium red onion (thinly Sliced about 1 cup)
 2 cloves garlic (minced)
 1 tsp black tea leaves
 0.25 cup Erysweet
 0.25 cup lemon juice
 0.25 cup vegetable stock
 2 tbsp soy sauce
 14 young jackfruit (drained and rinsed)
 0.50 tsp dried rosemary, (crushed)
 0.25 tsp ground black pepper
Ginger-Scallion Slaw
 1 cup scallions (roughly chopped)
 1 inch fresh ginger (peeled and chopped)
 2 tbsp lemon juice
 2 tbsp rice vinegar
 0.25 tsp salt
 0.25 cup olive oil
 0.50 medium head green cabbage (shredded about 6 cups)
 1 cup shredded carrots

Directions

Sugar-Free Sweet Tea Pulled Jackfruit
1

Place a medium saucepan over moderate heat.

2

Add the oil and onion, stirring periodically until softened and aromatic.

3

Introduce the garlic and tea leaves next, cooking until golden all over.

4

Give it time, because this could take 10 – 15 minutes to properly brown.

5

Stir in the Erysweet and then quickly deglaze by pouring in the lemon juice, vegetable stock, and soy sauce all at once.

6

Thoroughly scrape the bottom of the pan to make sure that nothing is sticking and burning.

7

Add the jackfruit, rosemary, and pepper next, stirring gently to incorporate without splashing.

8

Turn down the heat to medium-low and simmer until most of the liquid evaporates; about 20 – 30 minutes.

9

Use the side of your spatula to roughly mash/shred the jackfruit once it’s fork-tender.

For the Slaw
10

Toss the scallions, ginger, lemon juice, vinegar, and salt into your blender.

11

Pulse to break down the more fibrous aromatics, pausing to scrape down the sides of the container if needed.

12

With the motor running, slowly stream in the olive oil to achieve a creamy emulsification.

13

Pour the dressing over the cabbage and carrots in a large bowl, mixing to thoroughly coat all of the veggie shreds.

To serve
14

Lightly toast the buns and top with generous spoonfuls of the stewed jackfruit and slaw. Devour immediately!

15

These are unapologetically messy sandwiches, so don’t be afraid to dive right in trying to be dainty about it.

16

The buns will only grow progressively more soggy once fully assembled.

17

Enjoy!

Reduced Sugar Sweet Tea Pulled Jackfruit


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