1 package Plant-Based Pulled Pork from The Jackfruit Company, shredded
Korean BBQ Sauce (see below)
¼ c mayonnaise or mayo alternative
1 cup kimchi
1 package slider buns
Korean BBQ Sauce
¼ c soy sauce
2 T dark brown sugar
1 tsp rice wine vinegar
1 tsp gochujang or sriracha
½ tsp minced garlic
½ tsp minced ginger
¼ tsp sesame oil
Course ground black pepper
In a small bowl, whisk together soy sauce, brown sugar, rice wine vinegar, gochujang, garlic, ginger and sesame oil. Season with a few grinds of fresh ground black pepper. Set aside.
Heat 1 tablespoon oil in a large non-stick skillet over high heat. Add Plant-Based Pulled Pork to the pan, spreading it out. Reduce heat to medium high.
Sauté for 2-3 minutes without stirring to create caramelization and crispy texture. Flip and repeat for another 2-3 minutes. Using tongs or two forks, shred jackfruit to create a pulled texture (can be transferred to a plate or done directly in the pan). Add BBQ sauce to the pan, mixing in until jackfruit is coated and sauce is heated and worked in. Remove from heat.
On each slider bun, add mayo, Plant-Based Pulled Pork, kimchi, cilantro and a squeeze of fresh lime. Enjoy!